A colorful and refreshing summer salad. An excellent option for vegetarians.

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Ingredients

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

Directions

Instructions Checklist
  • Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

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  • Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

268.1 calories; 7.2 g protein; 25.4 g carbohydrates; 0 mg cholesterol; 921.7 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2010
As I write this review this recipe has a disappointing 3-1/2 star overall rating yet it only has two reviews both with 5-star ratings! Not sure why that is but I hope the addition of my 5-star rating and review helps at least somewhat to set the record straight. I prepared this recipe fairly closely however I substituted black olives for the green (it's what I had on hand and I liked that idea better anyway) and I only used the dressing (with white wine vinegar) to taste - to use the entire amount called for would have been far too much for us. No problem tho' - the dressing is good so we'll enjoy it on a tossed salad another night. I also left out the tomatoes as I don't care for what happens to them in salads after refrigeration. If I was to use them however I would add them just before serving. This bean salad rivals those you'd find in a gourmet deli but certainly at a fraction of the cost you'd expect to pay for it there. Lots of flavors textures and color interest. A near ideal combination of ingredients. Read More
(40)

Most helpful critical review

Rating: 3 stars
07/08/2015
I was disappointed with this. I think there are just too many ingredients along with too much dressing. I had lots of liquid at the bottom of the bowl. Also it was not as attractive as the picture. Something needs to be omitted or less dressing used. Read More
28 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/05/2010
As I write this review this recipe has a disappointing 3-1/2 star overall rating yet it only has two reviews both with 5-star ratings! Not sure why that is but I hope the addition of my 5-star rating and review helps at least somewhat to set the record straight. I prepared this recipe fairly closely however I substituted black olives for the green (it's what I had on hand and I liked that idea better anyway) and I only used the dressing (with white wine vinegar) to taste - to use the entire amount called for would have been far too much for us. No problem tho' - the dressing is good so we'll enjoy it on a tossed salad another night. I also left out the tomatoes as I don't care for what happens to them in salads after refrigeration. If I was to use them however I would add them just before serving. This bean salad rivals those you'd find in a gourmet deli but certainly at a fraction of the cost you'd expect to pay for it there. Lots of flavors textures and color interest. A near ideal combination of ingredients. Read More
(40)
Rating: 5 stars
11/05/2010
As I write this review this recipe has a disappointing 3-1/2 star overall rating yet it only has two reviews both with 5-star ratings! Not sure why that is but I hope the addition of my 5-star rating and review helps at least somewhat to set the record straight. I prepared this recipe fairly closely however I substituted black olives for the green (it's what I had on hand and I liked that idea better anyway) and I only used the dressing (with white wine vinegar) to taste - to use the entire amount called for would have been far too much for us. No problem tho' - the dressing is good so we'll enjoy it on a tossed salad another night. I also left out the tomatoes as I don't care for what happens to them in salads after refrigeration. If I was to use them however I would add them just before serving. This bean salad rivals those you'd find in a gourmet deli but certainly at a fraction of the cost you'd expect to pay for it there. Lots of flavors textures and color interest. A near ideal combination of ingredients. Read More
(40)
Rating: 5 stars
03/19/2009
This is a great recipe. I'm on Phase 1 of the south beach diet and this salad was perfect. It gets better and better the longer it sits. Read More
(19)
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Rating: 5 stars
09/04/2008
This dish is excellent and easy. Read More
(15)
Rating: 5 stars
06/29/2013
I omitted the cucumber and red pepper because I didn't have them on hand. I also used sun dried tomatoes and black olives instead of the fresh and green and the salad was still delicious. The mustard dressing really livens up the beans and compliments the other ingredients. Read More
(10)
Rating: 5 stars
05/04/2013
I followed this receipe exactly except for substituting balsamic vinegar because I couldn't find the other. It is MOST EXCELLENT! This is a great salad even if you are not vegetarian. Ladies this is the one for your red-meat-loving husband! Mine loved it though he did say it would be better with less beans. Read More
(9)
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Rating: 5 stars
07/20/2015
This is a great make ahead salad. In making it ahead I did leave the tomatoes and cucumber until right before serving. I used kalamata olives Heavenly Marzano tomatoes they are larger than grape tomatoes but smaller than plum (no seeding) 1 large clove of garlic through a press instead of powder I also did a little larger chop on the peppers celery and cucumbers. I served this at the beach with grilled pork tenderloins and asparagus. Leftovers the next day I added a can of Italian can tuna in oil just as fabulous as a light lunch. Read More
(6)
Rating: 5 stars
07/07/2014
Love it. Perfect for vegetarians. Omitted cucumbers and added tomatoes at the end. Also added crumbled feta. For the dressing I just did white wine vinegar olive oil mustard salt pepper. Read More
(4)
Rating: 5 stars
07/28/2016
Perfect for dinner on a hot summer day. Refreshing and full of goodness. I will make this often. I did make a few changes based on ingredients I did not have: black olives instead of green olives red wine vinegar instead of sherry vinegar red onion instead of green onion. I don't think the recipe suffered from my substitutions. Read More
(4)
Rating: 4 stars
04/25/2013
Easy on the oil and use any wine vinegar. Fresh garlic is always better than garlic powder. We don't like it really greasy. I add a can of fine Italian Tuna drained. (Yes packed in oil and a little expensive but worth the difference.) Antipasto! Read More
(4)
Rating: 3 stars
07/08/2015
I was disappointed with this. I think there are just too many ingredients along with too much dressing. I had lots of liquid at the bottom of the bowl. Also it was not as attractive as the picture. Something needs to be omitted or less dressing used. Read More