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This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.
Ingredients
- 2 (15.5 ounce) cans cannellini beans, drained and rinsed
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 1 (14 ounce) can quartered artichoke hearts, drained
- 3 stalks celery, chopped
- 1 sweet onion, diced
- ½ cup pimento-stuffed Manzanilla olives, halved
- 1/3 cup white wine vinegar
- ¼ cup olive oil
- ¼ cup chopped fresh basil
- 3 tablespoons chopped fresh oregano
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon red pepper flakes
Directions
Step 1
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.
Cook’s Note:
This will keep well refrigerated for several days. The salad is also good when using Great Northern beans.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 129 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 4% |
| Sodium554mg | 24% |
| Total Carbohydrate15g | 6% |
| Dietary Fiber4g | 15% |
| Total Sugars2g | |
| Protein4g | |
| Vitamin C8mg | 38% |
| Calcium52mg | 4% |
| Iron2mg | 11% |
| Potassium102mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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