Cannellini Bean and Artichoke Salad
Description
This cannellini bean and artichoke salad recipe is easy, colorful, and made with cannellini beans, artichoke hearts, green olives, and diced tomatoes.
Ingredients
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2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
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1 (14 1/2 ounce) can petite diced tomatoes, drained
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1 (14 ounce) can quartered artichoke hearts, drained
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3 stalks celery, chopped
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1 sweet onion, diced
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1/2 cup pimento-stuffed Manzanilla olives, halved
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1/3 cup white wine vinegar
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1/4 cup olive oil
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1/4 cup chopped fresh basil
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3 tablespoons chopped fresh oregano
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3 cloves garlic, minced
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1/2 teaspoon kosher salt
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon red pepper flakes
Directions
1
Combine cannellini beans, tomatoes, artichoke hearts, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, black pepper, and red pepper flakes in a large bowl; toss until well mixed. Refrigerate until chilled, 8 hours to overnight.