Ingredients
15-ounce can cannellini beans, drained and rinsed
10 artichoke hearts (in oil or water), sliced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/2 cup Kalamata olives
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tsp dried oregano
1 tbsp chopped fresh parsley
1 tsp red pepper flakes (optional)
Salt and black pepper to taste
Instructions
Combine cannellini beans, artichoke hearts, cherry tomatoes, red onion, olives, and herbs in a large bowl.
In a small bowl, whisk olive oil, lemon juice, garlic, oregano, red pepper flakes, salt, and pepper.
Pour dressing over salad and toss to coat. Chill for 15-30 minutes before serving.
Notes
For a lighter version, substitute 2 tbsp water for 2 tbsp olive oil in the dressing.
Add cucumber or roasted peppers for seasonal variation.
Store in an airtight container in the fridge for up to 3-4 days.
Serves best with crusty bread or grilled halal protein (e.g., chicken or tofu).
- Prep Time: 15
- Category: Mediterranean Table
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg