Cannellini Bean and Artichoke Salad recipe
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Ingredients
- 2 (15.5 ounce) cans cannellini beans, drained and rinsed 1 (14.5 ounce) can petite diced tomatoes, drained 1 (14 ounce) can quartered artichoke hearts, drained 3 stalks celery, chopped 1 sweet onion, diced ½ cup pimento-stuffed Manzanilla olives, halved ⅓ cup white wine vinegar ¼ cup olive oil ¼ cup chopped fresh basil 3 tablespoons chopped fresh oregano 3 cloves garlic, minced ½ teaspoon kosher salt ½ teaspoon fresh ground black pepper ¼ teaspoon red pepper flakes
Nutrition Info
- 129.3 caloriescarbohydrate: 15.3 gcholesterol: : -fat: 5.6 gfiber: 4.3 gprotein: 4.2 gsaturatedFat: 0.7 gservingSize: -sodium: 554.3 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Cannellini Bean and Artichoke Salad
Directions
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Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl, toss until well combined. Refrigerate until chilled, 8 hours to overnight.