This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.

Sara

Recipe Summary

prep:
20 mins
additional:
2 hrs 40 mins
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.

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  • In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.

  • Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

Nutrition Facts

213 calories; protein 8g; carbohydrates 24.4g; fat 10g; sodium 150.2mg. Full Nutrition
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Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2003
Wonderful bean salad! I prepared the recipe pretty much as written and, although I couldn't measure 1/4 ounce of chopped mint I used about 1/8 cup chopped, fresh mint. I used 2 cans of drained, white cannelini beans and I used the whole can of artichoke hearts. It was thoroughly enjoyed by all. It tasted fresh and refreshing. Next time I may add slivered Kalamata olives instead of ripe olives, hmm...and maybe some crumbled feta on top, too. A family member suggested I toss in some diced cucumber, too. Nice recipe, Sara. Read More
(71)

Most helpful critical review

Rating: 3 stars
08/15/2011
This isn't bad with some tinkering but it is not nearly as tasty nor as interesting as I thought it would be when I chose this recipe. I found a can of cannellini beans was 1-1/2 cups which worked out perfectly to cut the recipe in half. I used the ingredients and measurements merely as a guide tailoring both to suit me. For instance I used red bell pepper rather than green knowing it would add some color. Fresh mint while I have plenty of it did not appeal to me at all here so in its place I substituted arugula. I used the olive oil and vinegar sparingly in my preferred ratio of 3:1 oil to vinegar. I don't necessarily believe that garlic needs to be added to everything to make it taste better but I do believe in this instance it might have been a good addition. I also used fresh basil rather than dried. Still it was nothing special even though it looked pretty. With so many lovely and (for the most part) compatible ingredients I expected this to be much more than just average. Read More
(21)
96 Ratings
  • 5 star values: 55
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/16/2003
Wonderful bean salad! I prepared the recipe pretty much as written and, although I couldn't measure 1/4 ounce of chopped mint I used about 1/8 cup chopped, fresh mint. I used 2 cans of drained, white cannelini beans and I used the whole can of artichoke hearts. It was thoroughly enjoyed by all. It tasted fresh and refreshing. Next time I may add slivered Kalamata olives instead of ripe olives, hmm...and maybe some crumbled feta on top, too. A family member suggested I toss in some diced cucumber, too. Nice recipe, Sara. Read More
(71)
Rating: 4 stars
07/15/2003
I made this for a potluck--it was a total hit! Everyone requested the recipe. Instead of vinegar I used lemon juice. I will always keep the ingredients on hand. Read More
(35)
Rating: 5 stars
12/17/2007
I didn't think I liked white beans but this recipe sounded good so I gave it a shot and I'm so glad I did. This was delicious and very filling. I used two cans of artichokes and a can of olives and I used green onion instead of red because I prefer the milder flavor. The market was out of mint so I used a touch of fresh rosemary which has a minty undertone and extra (fresh) basil. I served this over spring mix and even with the extra veggies it didn't need more dressing. Thanks for a new and interesting way to eat white beans! Read More
(33)
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Rating: 3 stars
08/14/2011
This isn't bad with some tinkering but it is not nearly as tasty nor as interesting as I thought it would be when I chose this recipe. I found a can of cannellini beans was 1-1/2 cups which worked out perfectly to cut the recipe in half. I used the ingredients and measurements merely as a guide tailoring both to suit me. For instance I used red bell pepper rather than green knowing it would add some color. Fresh mint while I have plenty of it did not appeal to me at all here so in its place I substituted arugula. I used the olive oil and vinegar sparingly in my preferred ratio of 3:1 oil to vinegar. I don't necessarily believe that garlic needs to be added to everything to make it taste better but I do believe in this instance it might have been a good addition. I also used fresh basil rather than dried. Still it was nothing special even though it looked pretty. With so many lovely and (for the most part) compatible ingredients I expected this to be much more than just average. Read More
(21)
Rating: 5 stars
04/24/2005
took advice from others and added a can of drained kidney beans for color with 2 cans (drained) of white beans. added more than called for red onion and bell pepper. also used two cans of artichoke hearts drained and quartered. chillled it for 24 hours and it was really great. Read More
(18)
Rating: 4 stars
07/16/2003
I read this recipe a few days ago and didn't actually refer back to it today when I prepared the salad. I used the basic idea and adjusted the ingredient amounts to suit my tastes. I drained and rinsed both the beans and the artichokes (to reduce sodium). I subbed diced English cucumber for the green pepper and lemon juice for the vinegar. I omitted the mint but used fresh parsley and basil. I made less dressing also...probably ony about a tablespoon of olive oil and a little less lemon juice. Still my salad was very tasty. I will make this again even just for myself for lunch. Read More
(17)
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Rating: 4 stars
12/02/2010
This was good added fresh squeezed lemon juice. I will make this again. Read More
(9)
Rating: 4 stars
04/25/2005
An improvement on tuna-white bean salad which never turns out as well as I hope. Add a little lemon juice to perk it up. Read More
(8)
Rating: 5 stars
03/22/2007
I used cannellini beans in this recipe. It was great as a side dish! Read More
(6)
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