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 Simple Salads
Grilled Zucchini Corn Tomato Salad
Berry, Chickpea, Feta Salad with Honey Balsamic Vinaigrette
Zucchini Ribbon Salad with Lemon and Parmesan Cheese
White Bean, Artichoke and Tomato Salad
Ingredients
- 15 ounce can cannellini beans, rinsed and drained
- 14 ounce can 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
Instructions
1. In a large bowl whisk together the lemon juice, olive oil, salt and pepper.
2. 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.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 197kcal Calories from fat 84 | |
| % Daily Value | |
| Total Fat 9g | 14% |
| Saturated Fat 0g | 0% |
| Transfat 1g | |
| Sodium 499mg | 21% |
| Carbohydrate 26g | 9% |
| Dietary Fiber 7g | 28% |
| Sugars 3g | |
| Protein 9g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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