New Year Three Bean And Artichoke Salad Food

NEW YEAR THREE-BEAN AND ARTICHOKE SALAD

New Year Three-Bean and Artichoke Salad image

This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.

Provided by Sisterlulabell

Categories Salad Beans Three Bean Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

Ingredients

1 (15.5 ounce) can Great Northern beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (13.75 ounce) can marinated artichoke hearts, drained and chopped
4 green onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

Steps:

Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g

THREE BEAN AND ARTICHOKE SALAD

Three Bean and Artichoke Salad image

This evolved because I always thought that the traditional three bean salad needed a little something extra to make it more flavorful and interesting. Try this recipe and see if you agree.

Provided by Geema

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can butter beans or 1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
2 cups cooked green beans, fresh,frozen or canned
1 1/4 cups marinated artichoke hearts, drained and cut in half
2 green onions, white part only,sliced thin
2 tablespoons sun-dried tomatoes packed in oil, chopped
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons coarse grained prepared mustard
salt and pepper

Steps:

In a medium bowl combine the butter beans, kidney beans, green beans, onions, dried tomatoes and artichoke hearts.
In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste.
Toss with bean mixture and chill for several hours before serving.

Nutrition Facts : Calories 255.5, Fat 10.6, SaturatedFat 1.4, Sodium 489.3, Carbohydrate 34.2, Fiber 9.3, Sugar 1.4, Protein 8.7

ARTICHOKE BEAN SALAD

Artichoke Bean Salad image

"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1-1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing

Steps:

In a large bowl, toss all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

ARTICHOKE AND BEAN SALAD

Artichoke and Bean Salad image

Make and share this Artichoke and Bean Salad recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (12 ounce) jar water-packed artichoke hearts, drained
29 ounces canned cut green beans, rinsed and drained
1 (2 ounce) jar chopped pimiento, drained
1/2 small onion, chopped
3 garlic cloves, minced
1/2 cup finely chopped celery
1/2 cup halved cherries or 1/2 cup grape tomatoes
1/2 cup extra virgin olive oil
1/4 cup vinegar
1/4 cup Splenda granular
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed

Steps:

Place artichoke hearts, green beans, pimientos, onion, garlic, celery, and tomatoes in a bowl and mix well.
Whisk together olive oil, vinegar, Splenda, seasoned salt, pepper and celery seed.
Mix vinaigrette with salad.
Cover salad and chill 4-6 hours (cooking time) before serving to allow time for flavors to meld.

Nutrition Facts : Calories 232.9, Fat 18.4, SaturatedFat 2.6, Sodium 550.3, Carbohydrate 16.3, Fiber 6.3, Sugar 3.9, Protein 4

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