This White Bean, Artichoke and Tomato Salad is a light and healthy salad that’s perfect for summer! Dressed in a simple lemon vinaigrette and full of fresh herbs, it’s a great side dish to go with your favorite grilled protein!
Has it totally slipped anyone else’s mind that the 4th of July is next week?! It feels like we just celebrated Memorial Day. Although, it wasn’t much of an outdoor celebration here in Denver. It decided to rain and hail right when the food should have been hitting the grill. Hopefully it won’t be a repeat next week.
We don’t have any plans for the 4th this year, it’s sort of a bummer that it falls on a Wednesday. There should be a rule that all holidays fall on Friday, Saturday or Sunday and that we get the next day off to recuperate.
Even with no plans being made yet, I’m sure my husband and I will end up going for a hike, grilling dinner and watching fireworks somewhere. If my husband has his way burgers will be on the grill and if I have my way, this White Bean, Artichoke and Tomato Salad will be on the side.
I made this salad a couple weeks ago and I absolutely love it! It’s fresh, simple and goes great with a piece of grilled chicken or fish. If you wanted to turn it into a main dish salad that would be great for lunch, add a can of drained tuna.
Besides white beans (I recommend cannellini), canned artichokes and cherry tomatoes, you’ll also need sun dried tomatoes, parsley, basil and a lemon. I’ll just assume you have the olive, salt and pepper.
This is a great salad to make in the summer if you have a garden overflowing with tomatoes and basil. My basil is going strong, but I’ve still got another month or so before the tomatoes will be ready. I can’t wait for fresh garden tomatoes, nothing compares!
All of the ingredients for the salad go into one bowl and you can make the dressing in that same bowl as well. This simple, quick and easy salad is a must make this summer!
More Easy Salads
- 15 ounce can cannellini beans, rinsed and drained
- 14 ounces canned artichoke hearts in water, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon sun dried tomatoes, chopped
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- Kosher salt and fresh ground black pepper to taste
In a large bowl whisk together the lemon juice, olive oil, salt and pepper. Add in the remaining ingredients and stir together until coated in the dressing. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.
Amount Per Serving: Calories: 151Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 350mgCarbohydrates: 30gFiber: 9gSugar: 9gProtein: 7g