White Bean Salad

Cannellini beans, artichoke hearts, cucumbers, tomatoes, olives, and plenty of fresh herbs are tossed with a tangy sherry vinaigrette in this refreshing salad.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 268 Calories

Ingredients

• ½ cup olive oil
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 teaspoon paprika
• 2 green onions, thinly sliced
• 1 teaspoon Dijon mustard
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 tablespoon fresh thyme
• ¼ cup finely chopped fresh parsley
• ⅓ cup sherry vinegar
• ½ cup green olives, sliced
• 2 teaspoons finely chopped fresh rosemary
• 1 cup roasted red peppers, drained and chopped
• 1 (15 ounce) can quartered artichoke hearts, drained
• ½ English cucumber, diced
• 6 plum tomatoes - cored, seeded and diced
• 2 celery ribs, diced

Recipe Instructions

Step 1

Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

Step 2

Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.