Artichoke Dense Bean Salad
This Artichoke Dense Bean Salad is packed with fiber, protein, and Native Forest Quartered Artichoke Hearts to make it the perfect well-balanced meal!
This is the perfect high-fiber meal prep for lunch and only minutes to make!Eat it straight out of the jar, or serve over some salad greens or on a piece of toast.
Best of all, this recipe comes together with canned pantry staples and a few other fresh ingredients!
Artichoke Dense Bean Salad (serves 4)
For the Salad:
- 2 15.5 ounce cans chickpeas, drained and rinsed
- 2 15.5 ounce cans red kidney beans, drained and rinsed
- 1 14 ounce can Native Forest Quartered Artichoke Hearts; drained, rinsed well, and roughly chopped
- 1 red bell pepper, fine dice
- 1/4 small red onion, thinly sliced
- 1/4 packed cup finely chopped sun-dried tomatoes in oil
-
1/2 bunch fresh parsley, stems removed and finely chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, crushed or finely chopped
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon kosher salt
Instuctions
- Add the olive oil, lemon juice, garlic, Italian seasoning, and salt to a small jar. Seal the jar well, then shake until emulsified. Set aside.
- Add the kidney beans and chickpeas to a large bowl. Toss in the artichoke hearts, bell pepper, red onion, sun-dried tomatoes, and parsley. Pour the dressing over the salad and use tongs to mix well.
- Let the salad sit for at least 15 minutes before serving, to allow all flavors to combine. Store any leftovers.
by @frommybowl
