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

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.