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 minutesminutes
Cook Time 0 minutesminutes
Servings 6servings
Author Brynn McDowell, RDN at The Domestic Dietitian
Ingredients
For the Dressing
1/4cupolive oil
2tbspred wine vinegar
1tspdried oregano
1tspdried basil
1tspgarlic powder
salt and pepper, to taste
For the Antipasto Salad
1canwhite northern beans, drained and rinsed
1jar/canartichoke hearts, quartered(we prefer marinated but plain is fine too)
1/4red onion, thinly sliced
1/2cupcherry tomatoes, halved
1/4cuproasted red peppers, sliced
1/8cupparmesan 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.