Easy Marinated Artichoke, Roasted Red Pepper & White Bean Salad
This easy and elegant Marinated Artichoke, Roasted Red Pepper, & White Bean Salad is a vibrant dish that comes together quickly with minimal effort. Perfect for busy weeknights, potlucks, or last-minute gatherings, it offers deep, satisfying flavors.
Equipment
- Large mixing bowl
- Small bowl
- Spoon or spatula
Ingredients
For the Salad
- 15.5 oz cannellini beans can, rinsed and drained
- 12 oz marinated artichoke hearts can, drained and chopped
- 12 oz roasted red peppers jar, drained and chopped
- 0.5 cup red onion thinly sliced
- 0.25 cup kalamata olives chopped
- 0.33 cup basil chopped
- 0.25 cup parsley chopped
For the Dressing
- 0.25 cup olive oil good quality extra virgin
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tbsp Parmesan cheese freshly grated (can be omitted for vegan option)
- 0.5 tsp kosher salt
- 0.25 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional
Instructions
- Step 1: Grab a nice, roomy mixing bowl. Into it, gently combine your rinsed and drained cannellini beans, chopped marinated artichoke hearts, vibrant roasted red peppers, thinly sliced red onion, briny kalamata olives, and both your fresh basil and parsley. Give it a gentle toss to distribute everything.
- Step 2: In a smaller bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, grated Parmesan cheese, kosher salt, Italian seasoning, and optional crushed red pepper flakes. Whisk vigorously until beautifully combined and slightly emulsified.
- Step 3: Pour the dressing over the salad ingredients in the larger bowl. Gently stir everything until every bean and veggie is coated. Serve immediately or let it sit for at least 30 minutes to allow flavors to meld and deepen.
Notes
For best results, ensure all canned ingredients are thoroughly drained, even patting them dry. If you're sensitive to raw red onion, soak it in cold water for 10 minutes before adding to mellow it out. While delicious immediately, allowing the salad to rest for at least 30 minutes (or a few hours) in the fridge will let the flavors meld and deepen significantly. Always taste and adjust seasonings to your preference before serving. This salad can be prepped ahead by storing ingredients and dressing separately in airtight containers in the fridge, then combined before serving. Leftovers store well in an airtight container in the refrigerator for 3-4 days, with flavors often improving on day two.