Ingredients and Weight:
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1/2 cup sliced red onion
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh mint
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the beans, artichoke hearts, red onion, parsley, mint, lemon juice, olive oil, oregano, salt, and pepper.
- Stir until well combined.
- Cover and refrigerate for at least 1 hour before serving.
Nutritional Information (per serving):
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 10g
Dish Characteristics:
- Creamy and flavorful
- Refreshing and light
- Perfect for a summer meal or side dish
User Comments:
- "This salad was so easy to make and it was absolutely delicious! I will definitely be making it again." - Mary Smith
- "The combination of beans, artichokes, and herbs was perfect. It was a refreshing and satisfying salad." - John Doe
- "I love that this salad is healthy and filling. It's a great way to get your veggies in." - Jane Doe
Special Precautions and Tips:
- If you don't have fresh parsley or mint, you can use 1/4 cup of dried herbs instead.
- To make a vegan version of this recipe, use vegan mayonnaise instead of olive oil.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
