Artichoke White Bean Herb Salad

📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Salads A refreshing Sephardic-style salad featuring tender white beans, artichoke hearts, and crisp red peppers tossed in a vibrant herb vinaigrette. Perfect as a healthy make-ahead side dish or light lunch.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	0 mins	2 hours	6 to 8 servings

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🔪 Key Equipment

• Mixing bowl
• Small jar with lid
• Measuring cups
• Measuring spoons

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Ingredients

Salad Ingredients

Measurements	Ingredients	Prep / Notes
3 cups	White Beans	cooked
8 oz	Artichoke Hearts	water-packed, drained, and sliced in quarters
2/3 cup	Red Bell Pepper	diced sweet
1/3 cup	Kalamata Olives	pitted and sliced
1/4 cup	Red Onion	minced
1/4 cup	Parsley	chopped
2 tsp	Mint	minced fresh
1 1/2 tsp	Basil	minced fresh

Dressing

Measurements	Ingredients	Prep / Notes
1/3 cup	Olive Oil	None
1/4 cup	Red Wine Vinegar	None
To taste	Salt	None
To taste	Black Pepper	freshly ground

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Instructions

Assembly and Marination

1. In a large bowl, combine the 3 cups cooked white beans, 8 oz water-packed artichoke, 2/3 cup diced sweet red pepper, 1/3 cup pitted sliced Kalamata olives, 1/4 cup minced red onion, 1/4 cup chopped parsley, 2 tsp minced fresh mint, and 1 1/2 tsp minced fresh basil.
2. In a small jar, combine the 1/3 cup olive oil, 1/4 cup red wine vinegar, and salt & fresh ground pepper to taste. Close the lid tightly and shake well until emulsified.
3. Pour the dressing over the vegetables and toss gently to coat all ingredients evenly.
4. Refrigerate for several hours to allow the flavors to meld and develop fully.
5. Toss again just before serving chilled.

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💡 Make-Ahead & Storage: This salad is ideal for making ahead as the flavors deepen over time. Store covered in the refrigerator for up to 3 days, tossing well before serving.

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Original Recipe Scan