Lemony White Bean Salad Recipe
artichoke hearts, castelvetrano olives
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Method
Preparing the Salad
- 1
Rinse and Drain Beans
Open the cans of white beans, and pour them into a colander. Rinse under cold water and let them drain well.
- 2
Prepare Vegetables
While the beans are draining, chop the artichoke hearts, halve the cherry tomatoes, and dice the cucumber. Place all the chopped vegetables in a large mixing bowl.
- 3
Add Beans and Olives
Once the beans are drained, add them to the mixing bowl along with the sliced Castelvetrano olives. Toss gently to combine.
Making the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and black pepper until well blended.
- 5
Pour Dressing Over Salad
Drizzle the dressing over the salad mixture. Toss everything gently to ensure that the dressing evenly coats the beans and vegetables.
Finishing Touches
- 6
Garnish and Serve
Sprinkle the chopped fresh parsley over the salad for garnish. Serve immediately, or refrigerate for 30 minutes to let the flavors meld before serving.
