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Cannellini Bean and Artichoke Salad

Rated as 4.5 out of 5 Stars

"This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor."
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8 h 20 m servings 129
Original recipe yields 12 servings


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  1. Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.


  • Cook's Note:
  • This will keep well refrigerated for several days. The salad is also good when using Great Northern beans.

Nutrition Facts

Per Serving: 129 calories; 5.6 15.3 4.2 0 554 Full nutrition

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Read all reviews 4
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I really enjoyed this. There is a lot of different flavors going on but it is good. I made 2 changes. I did not have fresh basil and used dry and I used fresh grape tomatoes sliced in half inste...

We loved this. Sort of a strange combination of ingredients but together it tastes really great. If we make it again, I would use Greek black olives instead of green and add cucumbers.

1.15.17 Really enjoyed this salad, layer upon layer of interesting flavors. One thing that I felt was missing was acid, and I’d recommend you give it a really good squeeze of either a fresh le...