Name: Cannellini Bean and Artichoke Salad
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 12 servings
Ingredients: 2 (15.5 ounce) cans cannellini beans, drained and rinsed; 1 (14.5 ounce) can petite diced tomatoes, drained; 1 (14 ounce) can quartered artichoke hearts, drained; 3 stalks celery, chopped; 1 sweet onion, diced; 0.5 cup pimento-stuffed Manzanilla olives, halved; 0.33333334326744 cup white wine vinegar; 0.25 cup olive oil; 0.25 cup chopped fresh basil; 3 tablespoons chopped fresh oregano; 3 cloves garlic, minced; 0.5 teaspoon kosher salt; 0.5 teaspoon fresh ground black pepper; 0.25 teaspoon red pepper flakes

Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
0.5 cup pimento-stuffed Manzanilla olives, halved
0.33333334326744 cup white wine vinegar
0.25 cup olive oil
0.25 cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
0.5 teaspoon kosher salt
0.5 teaspoon fresh ground black pepper
0.25 teaspoon red pepper flakes

Instructions

Step 1

Combine cannellini beans, tomatoes, artichoke hearts, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, black pepper, and red pepper flakes in a large bowl; toss until well mixed. Refrigerate until chilled, 8 hours to overnight.

Enjoy your meal!