Italian White Bean and Artichoke Salad
I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.
- Ready In:
- 2 1⁄2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 garlic clove, minced
- 6 cups Baby Spinach, thinly sliced
- 2 cups bell peppers, sliced thinly
- 3 ounces asiago cheese, diced
- 1⁄2 cup celery, sliced diagonally
- 1⁄2 cup red onion, sliced vertically
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 1 (12 ounce) jar marinated artichoke hearts, drained
- Combine first 6 ingredients in a small bowl whisk.
- Combine spinach and remaining ingredients in large bowl.
- Drizzle with vinaigrette.
- Toss gently.
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I loved this salad too:) Yes the dressing in particular was good but all ingredients went together well. That being said, my BF didn't like this as much as I did because it has fresh basil and raw onions, both of which he isn't overly fond of but I am (clearly I decided to indulge myself last night). I used a yellow bell pepper, plain artichokes from a can, fat-free feta instead of asiago and lowered the amount of oil a bit. I should have sliced the bell pepper, it would have looked a bit prettier than chopped. I didn't bother to slice the baby spinach at all. I would add that I didn't think this recipe was very labor-intensive as it only took me a half-hour to make! We managed to eat just about all of this salad with a starch side dish. Thank you Janey!