Cannellini Bean and Artichoke Salad

Cannellini Bean and Artichoke Salad

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This is gigantic for barbeques, picnics, or just to have refrigerated to minister to in the manner of a sandwich for lunch. Refrigerate overnight for best flavor.

The ingredient of Cannellini Bean and Artichoke Salad

  1. 2 (15.5 ounce) cans cannellini beans, drained and rinsed
  2. 1 (14.5 ounce) can petite diced tomatoes, drained
  3. 1 (14 ounce) can quartered artichoke hearts, drained
  4. 3 stalks celery, chopped
  5. 1 sweet onion, diced
  6. u00bd cup pimento-stuffed Manzanilla olives, halved
  7. u2153 cup white wine vinegar
  8. u00bc cup olive oil
  9. u00bc cup chopped buoyant basil
  10. 3 tablespoons chopped vivacious oregano
  11. 3 cloves garlic, minced
  12. u00bd teaspoon kosher salt
  13. u00bd teaspoon fresh field black pepper
  14. u00bc teaspoon red pepper flakes

The instruction how to make Cannellini Bean and Artichoke Salad

  1. count cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, arena black pepper, and red pepper flakes together in a large mixing bowl; toss until capably skillfully combined. Refrigerate until chilled, 8 hours to overnight.

Nutritions of Cannellini Bean and Artichoke Salad

calories: 129.3 calories
carbohydrateContent: 15.3 g
cholesterolContent:
fatContent: 5.6 g
fiberContent: 4.3 g
proteinContent: 4.2 g
saturatedFatContent: 0.7 g
servingSize:
sodiumContent: 554.3 mg
sugarContent: 1.6 g
transFatContent:
unsaturatedFatContent:

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