Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
Preparation Time
20 mins
Total Time
20 mins
Calories
213 Calories
Recipe Instructions
Step 1
In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
Step 2
In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
Step 3
Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.
Ingredients
¼ cup chopped fresh parsley
salt and pepper to taste
⅓ cup olive oil
¼ cup chopped red onion
¾ teaspoon dried basil
¼ cup red wine vinegar
⅓ cup chopped black olives
3 cups white beans, drained
½ (14 ounce) can artichoke hearts, drained and quartered
