This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.
Preparation Time
20 mins
Total Time
20 mins
Calories
129 Calories
Recipe Instructions
Step 1
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.
Ingredients
½ teaspoon kosher salt
¼ cup olive oil
3 cloves garlic, minced
¼ cup chopped fresh basil
3 stalks celery, chopped
⅓ cup white wine vinegar
¼ teaspoon red pepper flakes
3 tablespoons chopped fresh oregano
1 (14 ounce) can quartered artichoke hearts, drained
1 sweet onion, diced
2 (15.5 ounce) cans cannellini beans, drained and rinsed
