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White Bean and Artichoke Salad

This Vegan White Bean & Artichoke Salad is light, refreshing, and full of Mediterranean flavor. Creamy cannellini beans, tender artichoke hearts, and crisp vegetables are tossed in a zesty lemon-garlic dressing. Serve as a main dish, side for weeknight dinners, or a make-ahead option for picnics, potlucks and meal prep.
Servings 4 -6
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

Salad

  • 2 15 oz cans, cannellini beans (or great northern beans), drained and rinsed
  • 1 14 oz jar or can, artichoke hearts, drained and quartered (marinated or plain)
  • 1 small red onion, thinly sliced
  • 1 small, cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup kalamata olives (or black olives), pitted and halved (optional)
  • 2 tablespoons fresh basil, chopped (optional)
  • More Options: (serve over lettuce and greens, or adding tomato diced or 12 cherry tomatoes, halved to salad)

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice (fresh squeezed is best)
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • salt & pepper to taste

Instructions
 

  • In a large mixing bowl, combine the beans, artichoke hearts, onion, cucumber, parsley, (and tomato, olives and basil, if using).
  • In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper until emulsified.
  • Pour the dressing over the salad and toss gently to combine.
  • Chill to let flavors meld, or serve immediately.