Name: Cannellini Bean and Artichoke Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cannellini beans, drained and rinsed - 2 (15.5 ounce) cans; Petite diced tomatoes, drained - 1 (14.5 ounce) can; Quartered artichoke hearts, drained - 1 (14 ounce) can; Celery, chopped - 3 stalks; Sweet onion, diced - 1; Pimento-stuffed Manzanilla olives, halved - ½ cup; White wine vinegar - ⅓ cup; Olive oil - ¼ cup; Chopped fresh basil - ¼ cup; Chopped fresh oregano - 3 tablespoons; Garlic, minced - 3 cloves; Kosher salt - ½ teaspoon; Fresh ground black pepper - ½ teaspoon; Red pepper flakes - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cannellini Bean and Artichoke Salad

1. Cannellini beans, drained and rinsed - 2 (15.5 ounce) cans

2. Petite diced tomatoes, drained - 1 (14.5 ounce) can

3. Quartered artichoke hearts, drained - 1 (14 ounce) can

4. Celery, chopped - 3 stalks

5. Sweet onion, diced - 1

6. Pimento-stuffed Manzanilla olives, halved - ½ cup

7. White wine vinegar - ⅓ cup

8. Olive oil - ¼ cup

9. Chopped fresh basil - ¼ cup

10. Chopped fresh oregano - 3 tablespoons

11. Garlic, minced - 3 cloves

12. Kosher salt - ½ teaspoon

13. Fresh ground black pepper - ½ teaspoon

14. Red pepper flakes - ¼ teaspoon

How to cook deliciously - Cannellini Bean and Artichoke Salad

1. Stage

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.