Name: Artichoke and White Bean Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 2 tablespoons lemon juice; 1/2 garlic clove, minced; 1/2 teaspoon Dijon mustard; 1/8 teaspoon red pepper flakes; Salt and pepper, to taste; 1 (14 oz) can artichoke hearts in water, quartered; 1 (14 oz) can white beans, rinsed and drained (recommend Bush’s); 1/2 small red onion, diced; 1 celery stalk, thinly sliced; 1 tablespoon fresh oregano, chopped

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Introduction

This Artichoke and White Bean Salad is a bright, fresh dish perfect for a light lunch or a flavorful side. Combining tender artichokes, creamy white beans, and a zesty lemon dressing, it’s easy to prepare and packed with vibrant flavors.

A white bowl filled with a salad made of three main layers: the bottom layer contains light beige beans that are oval and smooth; the middle layer has pale yellow artichoke hearts cut into chunks with a soft, slightly fibrous texture; scattered throughout are slices of finely chopped purple-red onion, adding a pop of color and crunch; there are also thin slices of light green celery mixed in, adding freshness. The salad appears lightly dressed with a glossy coating, and a silver fork rests inside the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
Salt and pepper, to taste
1 (14 oz) can of artichoke hearts in water, quartered
1 (14 oz) can white beans, rinsed and drained (recommend Bush’s)
1/2 small red onion, diced
1 celery stalk, thinly sliced
1 tablespoon fresh oregano, chopped

Instructions

Step 1: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, and red pepper flakes. Season with salt and pepper to taste. Let the dressing stand for 20 to 30 minutes to allow the flavors to blend.
Step 2: In a large bowl, combine the quartered artichoke hearts, rinsed white beans, diced red onion, sliced celery, and chopped oregano. Pour the dressing over the salad and toss gently to coat everything evenly.
Step 3: If preparing ahead, cover and refrigerate the salad for up to 24 hours. Before serving, take it out of the refrigerator at least 30 minutes to bring the flavors to room temperature.

Tips & Variations

For a heartier salad, add some chopped roasted red peppers or halved cherry tomatoes.
Use fresh oregano if possible, but dried oregano can be substituted in a pinch—use about one teaspoon dried.
Adjust the red pepper flakes to your preferred spice level or omit if you want a milder salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. This salad tastes best after the flavors have melded, so resting it overnight is ideal. Before serving, let it sit at room temperature for about 30 minutes. Avoid storing it for longer periods, as the beans can become mushy.

How to Serve

A white bowl filled with a mixed salad showing three main layers: the bottom layer has light tan beans, the middle layer shows pale yellow artichoke pieces with varied shapes, and the top layer contains bits of finely chopped purple-red onion and some green celery slices. The textures appear soft and moist, and a metal spoon is placed inside the bowl. The image background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but fresh artichokes require more prep time. You’ll need to trim, steam, and quarter them before adding to the salad. Canned artichoke hearts are a convenient option and work well in this recipe.

Is this salad suitable for vegans?

Absolutely. This salad contains no animal products and is suitable for vegans and vegetarians.