Two Bean Artichoke Salad Food

2-BEAN ARTICHOKE SALAD

2-Bean Artichoke Salad image

Simple and delicious with just 5 ingredients, this 2-bean artichoke salad is a nice change from the typical 3-bean salad.

Provided by Martha McKinnon | Simple Nourished Living

Time 10m

Number Of Ingredients 5

Ingredients

1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (15 ounces) cut green beans, drained
1 can (15 ounces) artichoke hearts, drained and roughly chopped
1/2 cup chopped red bell pepper
1/2 cup Annie's Light Goddess Dressing (substitute your favorite bottled or homemade dressing)

Steps:

In a large bowl combine all the ingredients and toss gently until coated with the dressing.
Season with salt and pepper.
Chill to allow flavors to meld if time permits.

Nutrition Facts : ServingSize 1 /2 cup, Calories 98 kcal, Carbohydrate 12 g, Protein 6 g, Fat 3 g, Fiber 5 g

TWO BEAN SALAD

Two Bean Salad image

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
1 stalk celery, finely diced
1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

Steps:

Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

TWO-BEAN SALAD

Two-Bean Salad image

This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
1/3 cup creamy Caesar salad dressing
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

Combine all ingredients in a large bowl. Cover and chill until ready to serve.

Nutrition Facts :

TWO-BEAN SALAD

Two-Bean Salad image

Categories Salad Bean Vegetable Side Fourth of July Picnic Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Shallot Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 shallot, thinly sliced
1 (19-ounce) can cannellini beans, drained and rinsed

Steps:

Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.

CANNELLINI BEAN AND ARTICHOKE SALAD

Cannellini Bean and Artichoke Salad image

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories Salad Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

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
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

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.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

TWO-BEAN, CORN AND ARTICHOKE SALAD

Two-Bean, Corn and Artichoke Salad image

This seems like a regular old picnic salad, but it's exceptionally good! I got it out of a vegan cookbook. You could use other beans as well. Try black-eyed peas or great northern beans. Chilling time not included in cooking time.

Provided by SweetySJD

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can chickpeas, drained
1 (15 ounce) can red kidney beans, drained
1 (14 ounce) can artichoke hearts, drained and chopped coarse
4 scallions, chopped
2 large tomatoes, diced
1 (11 ounce) can corn, drained
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

Combine all ingredients in a large mixing bowl.
Refrigerate at least 30 minutes.
This salad can be made a day ahead of time.

TWO-BEAN SALAD

Two-Bean Salad image

This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

6 tablespoons apple cider vinegar
1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
Two 15-ounce cans black-eyed peas, rinsed and drained
Two 15-ounce cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup roughly chopped fresh cilantro
8 scallions, chopped
4 plum tomatoes, seeded and chopped
2 red bell peppers, stemmed, seeded and chopped

Steps:

Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.

TWO BEAN AND ARTICHOKE SALAD

Two Bean and Artichoke Salad image

A different taste, something easy to have on-hand for summertime lunches when it's too hot to make anything. Cooking time is refrigeration time, and prep time depends on how fast you chop vegetables.

Provided by Felix4067

Categories Beans

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

1 cup grape tomatoes, halved (or quartered, depending on size)
1/2 cup green pepper, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley, chopped
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can quartered artichoke hearts, drained
1/4 cup feta cheese, crumbled fine
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons spicy brown mustard (or garlic mustard)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced

Steps:

Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a small bowl and mix well with a whisk.
Pour dressing over salad; stir to combine well.
Cover and chill at least one hour before serving.

Nutrition Facts : Calories 158.7, Fat 3, SaturatedFat 0.9, Cholesterol 3.3, Sodium 312.5, Carbohydrate 26.7, Fiber 7.8, Sugar 1.3, Protein 8.2

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.

TWO BEAN & ARTICHOKE SALAD

Two Bean & Artichoke Salad image

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

Provided by Linorama

Categories Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can garbanzo beans, drained & rinsed
1 (15 ounce) can red kidney beans, drained & rinsed
1 (14 ounce) can artichoke hearts, drained & coarsley chopped (not marinated)
4 green onions, trimmed & chopped
2 large tomatoes, diced
1 cup frozen corn kernels, thawed under hot running water
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
2 -3 tablespoons balsamic vinegar
1/4 cup chopped fresh parsley
2 teaspoons dried Mediterranean oregano
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

In a large bowl, combine all ingredients. Refrigerate for 30 minutes to an hour to allow the flavors to mingle. Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
NOTE: Due to not caring for much vinegar taste, I increase the oil to 3 Tbsp, and decrease the vinegar to 1 Tbsp and find that to be a perfect blend for us. You do what you like.

Nutrition Facts : Calories 312.3, Fat 8.4, SaturatedFat 1.2, Sodium 633.8, Carbohydrate 50, Fiber 13.8, Sugar 2.8, Protein 13.8

COLD GREEN BEAN AND ARTICHOKE SALAD

Cold Green Bean and Artichoke Salad image

A hearty and delicious salad for potlucks, barbecues, and family get-togethers.

Provided by McLaughlinMom

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 14

Ingredients

1 ½ pounds green beans, trimmed
1 pint cherry tomatoes, halved
1 (14 ounce) jar marinated artichoke hearts, drained and chopped
½ medium red onion, sliced
¼ cup black olives, pitted
1 (14 ounce) jar cannellini beans, drained and rinsed
¼ cup freshly chopped parsley
1 tablespoon shaved Parmesan cheese, or to taste
¼ cup balsamic vinegar
1 teaspoon Dijon mustard, or more to taste
1 clove garlic, minced
salt and freshly ground black pepper to taste
½ cup olive oil
sprig of parsley for garnish (optional)

Steps:

Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g

TWO BEAN & HERB SALAD

Two bean & herb salad image

Rustle up this easy bean & herb salad with green beans and cannellini beans. It's a lovely summer side dish to a barbecue or al fresco meal

Provided by Barney Desmazery

Categories Side dish

Time 25m

Number Of Ingredients 6

Ingredients

1 red onion
200g green beans or runner beans (or use a mixture), trimmed or sliced
400g can cannellini beans, drained and rinsed
3 tbsp olive oil
1 tbsp lemon juice
large handful of chopped soft herbs (parsley, dill, tarragon, basil and coriander work well, or use a mixture)

Steps:

Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.

Nutrition Facts : Calories 169 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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