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White Bean & Artichoke Antipasto Salad

A delicious and filling plant based dish, this White Bean & Artichoke Antipasto Salad uses pantry staples for a flavorful side.
Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword antipasto salad
Prep Time 10 minutes
Cook Time 0 minutes
Servings 6 servings
Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

For the Dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • salt and pepper, to taste

For the Antipasto Salad

  • 1 can white northern beans, drained and rinsed
  • 1 jar/can artichoke hearts, quartered (we prefer marinated but plain is fine too)
  • 1/4 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup roasted red peppers, sliced
  • 1/8 cup parmesan cheese, grated or thinly shaved
  • fresh parsley or other fresh herbs - optional garnish

Instructions

For the Dressing

  • In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, dried basil, and garlic powder. Mix well to combine and season with salt and pepper as needed

For the Salad

  • In a large bowl, add the drained and rinsed white beans, quartered artichoke hearts, sliced red onion, cherry tomatoes, and roasted red peppers. Mix to combine
  • Pour the dressing over the salad, mix well and garnish with parmesan cheese and fresh herbs.