Cannellini Bean And Artichoke Salad

Serves: 6

Darlene Legros

1 January 1970

Based on User reviews:

59

Spice

51

Sweetness

63

Sourness

39

mins

Prep time (avg)

5.8

Difficulty

Ingredients:

2

Cannellini Beans (15.5 ounce cans, drained and rinsed)

1

Tomatoes (14.5 ounce can petite diced, drained)

400 g

Quartered Artichoke Heart (can, drained)

3 stalks

Celery (chopped)

1

Sweet Onion (diced)

1 cup

White Wine Vinegar

1 cup

Olive Oil

1 cup

Basil (chopped fresh)

3 tbsps

Oregano (chopped fresh)

3 cloves

Garlic (minced)

1 tsp

Kosher Salt

1 tsp

Ground Black Pepper (fresh)

1 tsp

Red Pepper Flake

Directions:

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

2

Refrigerate until chilled, 8 hours to overnight