New Year Three Bean And Artichoke Salad Recipes
MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
- Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.
GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD
Snappy cooked green beans make for a gorgeous salad with radicchio and canned artichokes. Beyond the vegetables, all you need for this refreshing zinger of a side dish is a generous glug of olive oil, a heavy hand with salt and pepper, and an electric spritz of lemon. A sprinkle of dried oregano on top lends bottled Italian dressing vibes, but with a homemade taste. This is an excellent addition to Thanksgiving, as it lets you feed two birds with one scone: You get a green bean moment and a salad moment all at once. To prepare this in advance, assemble everything through Step 2, keep it covered in the refrigerator, then on Thanksgiving Day, proceed with the dressing.
Provided by Eric Kim
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
- While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
- Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.
ARTICHOKE BEAN SALAD
"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
THREE BEAN AND ARTICHOKE SALAD
This evolved because I always thought that the traditional three bean salad needed a little something extra to make it more flavorful and interesting. Try this recipe and see if you agree.
Provided by Geema
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine the butter beans, kidney beans, green beans, onions, dried tomatoes and artichoke hearts.
- In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste.
- Toss with bean mixture and chill for several hours before serving.
Nutrition Facts : Calories 255.5, Fat 10.6, SaturatedFat 1.4, Sodium 489.3, Carbohydrate 34.2, Fiber 9.3, Sugar 1.4, Protein 8.7
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- Chop the artichokes in half (or leave as is) and add to the beans. Add remaining vegetables: beets, onion, cucumber, and tomatoes.
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