Mixed Bean & Artichoke Salad

Mixed Bean & Artichoke Salad 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 0   Average: 0/5]

Mixed Bean & Artichoke SaladMixed Bean & Artichoke Salad 2

A superb dressing, one that includes capers and the marinade from artichoke hearts, elevates this sturdy combination to regal status.  If you like, garnish with slices of hard-boiled egg.


2 Drained Cans White Beans (15 Ounces Each)

1 Cup Pitted Green or Black Olives

1 Cup Blanched Green Beans

1 Drained Jar Sliced Pimentos (4 Ounces)

1 Drained Can Garbanzo Beans (8 Ounces)

1 Jar Marinated Artichoke Hearts (6 Ounces)

1 1/2 Cups Thinly Sliced Celery

1 1/2 Cups Thinly Sliced Carrots

2 Large Thinly Sliced Dill Pickles

1 Thinly Sliced Mild Red Onion

Oil & Vinegar Dressing

2 Sliced Hard-Boiled Eggs (Optional)

In a container with a lid, combine the white beans, olives, green beans, pimentos, and garbanzo beans. Drain the artichokes, reserving the marinade for the dressing.  Cut the artichokes in half.  Setting a few aside for garnish, add the remaining artichokes to the bean mixture along with the celery, carrots, pickles and onions.  Prepare the Oil & Vinegar Dressing and pour over the bean mixture; stir well.  Cover and refrigerate until the next day; stir several times.  To serve, stir the salad well.  Arrange the egg slices, if desired, and reserved artichokes on top. I chose to leave the eggs out of this dish when I made it tonight.  Makes 8 servings.

Oil & Vinegar Dressing

Measure the reserved artichoke marinade in a 1 quart glass measuring cup and add enough olive oil to make 3/4 cup total.  Add 3/4 cup white wine vinegar; 2 tablespoons chopped parsley; 3 large minced garlic cloves; 2 tablespoons lemon juice; 1 tablespoon dry basil; 1 tablespoon; ground coriander; 2 tablespoons drained & chopped capers; kosher salt and freshly ground pepper.  Stir until well blended.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes

    Grilled Zucchini With Parmesan Breadcrumbs

    Grilled Zucchini With Parmesan Breadcrumbs

    Chocolate Cut Out Cookies

    Chocolate Christmas Cookies

    Baked Camembert
    Blueberry Avocado Smoothie

    Blueberry Avocado Smoothie