Italian White Bean And Artichoke Salad Food

WHITE BEAN AND ARTICHOKE SALAD

Steps:

• Chop the white onions, artichoke hearts, green onion and cilantro. Mince the garlic.
• Add the white beans, chopped artichoke hearts, chopped white onion, minced garlic and ½ the chopped green onion to a large bowl. Stir together.
• Prepare the Lemon Djjon Vinaigrette. Add the white vinegar, fresh lemon juice, sugar, dijon mustard and sea salt to a small bowl. Stir together. Add additional lemon juice to taste. Taste. Add white black pepper to taste.
• Pour the dressing over the white beans and vegetables. Stir together. Garnish with fresh cilantro and the rest of the green onion. Enjoy!

CANNELLINI BEAN AND ARTICHOKE SALAD

Steps:

• 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. Refrigerate until chilled, 8 hours to overnight.

ITALIAN WHITE BEAN AND ARTICHOKE SALAD

Steps:

• Combine first 6 ingredients in a small bowl whisk.
• Combine spinach and remaining ingredients in large bowl.
• Drizzle with vinaigrette.
• Toss gently.

ARTICHOKE WHITE BEAN SALAD

Steps:

• Preheat oven to 425 degrees F.
• Pat the artichoke hearts dry with a paper towel.
• Toss the artichoke hearts with 1 tablespoon of olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
• Place the artichoke hearts in a single layer across a parchment-lined baking sheet - cut side down. Bake for 20 minutes.
• Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes.
• Meanwhile, heat the remaining olive oil in a large skillet. Once the oil is hot, add the shallots and garlic and sauté for 1 minute.
• Add the Brussels sprouts to the skillet and sauté for 3 minutes, stirring occasionally. Then add the white beans and sauté for 1 minute, just till the beans are heated.
• Add the Brussels sprouts, beans, and roasted artichokes to a large bowl or serving plate and gently toss. Top with lemon juice and serve immediately.

ITALIAN WHITE BEANS WITH TUNA

Steps:

• Drain beans and rinse well.
• In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
• Add beans and red onion to bowl , toss to coat.
• Break tuna up into medium-size chunks and toss lightly with beans.
• Serve at room temperature - can be stored in fridge for up to a day.
• NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.

WHITE BEAN AND ARTICHOKE SALAD

Steps:

• In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
• In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
• Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD

Steps:

• Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
• While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
• Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.