Artichoke White Bean Salad Recipe

Why We Love This Salad Recipe

There are of course many different types of salads… Think of everything from simple light greens to chunky mayo-based potato and macaroni salads. This vegan Artichoke White Bean Salad recipe is much healthier than most mayonnaise options, but with more fun than being “just” a bunch of greens. Bean salads like this are a great addition to any meal. They are a hearty and filling side dish due to the fiber and protein in the beans. But combined with fresh vegetables and herbs – plus a perky dressing! – salads with beans and artichokes are even satisfying for a light main dish. This 15-minute recipe with canned artichoke hearts is one of my favorite versions. It has a fabulous balance of flavors and it’s a colorful rustic salad you can serve at picnics, parties, and potlucks. And we love to meal-prep the salad as a chunky side dish to enjoy throughout the week!

Ingredients You Need

White beans – drained and rinsed Artichoke hearts – drained and cut up into quarters Red bell pepper – diced Fresh tomatoes – diced (or cherry tomatoes or grape tomatoes) Red onion – diced (or sub chopped scallions) Fresh parsley – chopped (or other fresh herbs like dill or oregano) Red wine vinegar – or apple cider vinegar (or lemon juice) Extra virgin olive oil – or other neutral-tasting quality oil, like avocado oil Dijon mustard – for the most delicious tangy flavor Garlic – minced Crushed red pepper – optional for a bit of spiciness Salt and pepper – just a bit

How to Make White Bean and Artichoke Salad

Set out a large salad bowl and a glass jar. Chop the artichoke hearts and all the fresh produce. In the bowl, combine the drained white beans, chopped artichokes, and diced red onion. Then add diced bell pepper, diced tomatoes, and chopped parsley. In the jar, combine the red wine vinegar, olive oil, Dijon mustard, garlic, and crushed red pepper. Whisk the dressing well to emulsify or screw the lid on the jar and shake vigorously. Pour the dressing over the white bean salad. Toss well to coat. Then taste, and season with salt and pepper as needed. Store in and airtight container and refrigerate until ready to serve.

Recipe Variations

Here we use red bell pepper, but you can certainly use other bell pepper colors! Green, yellow, and orange peppers are all delicious. Swap white beans with drained and rinsed garbanzo beans, AKA chickpeas. Use your favorite store-bought or other vinaigrette recipes for the dressing. We love the spicy flavor, but feel free to omit the crushed red pepper for a more mild artichoke salad. Mix things up and add other goodies! Sliced green or black olives, salty capers, and/or crumbled feta cheese are just a few tasty options.

Serving Suggestions

Bring this easy side dish to a picnic, potluck, or barbecue for a surefire crowd-pleaser! It fits right in with other classic spring and summer recipes, like Cold Tortellini Pasta Salad and Crunchy Bell Pepper Salad. I love to serve as a healthy side dish with some of our favorite summertime mains… The bright and tangy flavors are delicious with grilled proteins! Try these easy grilling recipes for Salmon, Maple Mustard Chicken, Magic 4-Ingredient Grilled Chicken, or BBQ Chicken. And you can’t go wrong with a juicy Hamburger or Steak!