Cannellini Bean and Artichoke Salad
Ingredients
- cannellini beans (2 cans)
- petite diced tomatoes (1 can)
- quartered artichoke hearts (1 can)
- celery (3 stalks)
- sweet onion (1 )
- pimento-stuffed Manzanilla olives (0.5 cup)
- white wine vinegar (1 cup)
- olive oil (0.25 cup)
- chopped fresh basil (0.25 cup)
- chopped fresh oregano (3 tablespoons)
- garlic (3 cloves)
- kosher salt (0.5 teaspoon)
- fresh ground black pepper (0.5 teaspoon)
- red pepper flakes (0.25 teaspoon)
Instructions
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 129
- fat: 6 g
- sats: 1 g
- carbs: 15 g
- fibre: 4 g
- protein: 4 g
- salt: 0.554 g