Name: Cannellini Bean and Artichoke Salad
Prep time: 20 min
Total time: 500 min
Yield: 1
Ingredients: 2 (15.5 ounce) cans cannellini beans, drained and rinsed; 1 (14.5 ounce) can petite diced tomatoes, drained; 1 (14 ounce) can quartered artichoke hearts, drained; 3 stalks celery, chopped; 1 sweet onion, diced; 0.5 cup pimento-stuffed Manzanilla olives, halved; 0.33333334326744 cup white wine vinegar; 0.25 cup olive oil; 0.25 cup chopped fresh basil; 3 tablespoons chopped fresh oregano; 3 cloves garlic, minced; 0.5 teaspoon kosher salt; 0.5 teaspoon fresh ground black pepper; 0.25 teaspoon red pepper flakes

Cannellini Bean and Artichoke Salad

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Prep Time:
20 minutes

Total Time:
500 minutes

Delicious and vibrant bean salad with artichokes, olives, and tomatoes - perfect for outdoor gatherings.

Ingredients:

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
0.5 cup pimento-stuffed Manzanilla olives, halved
0.33333334326744 cup white wine vinegar
0.25 cup olive oil
0.25 cup chopped fresh basil
3 tablespoons chopped fresh oregano
0.5 teaspoon kosher salt
0.5 teaspoon fresh ground black pepper
0.25 teaspoon red pepper flakes

Instructions:

In a large mixing bowl, mix together cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes until fully combined. Chill in the refrigerator for 8 hours to overnight before serving.

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