Marinated Artichoke, Roasted Pink Pepper & White Bean Salad (Simple Pantry Salad)

I don’t wish to be dramatic, however you HAVE to make this Marinated Artichoke, Roasted Pink Pepper & White Bean Salad. It is without doubt one of the BEST salads I’ve ever made and I make A LOT of salads. I’ve been consuming it each single day and it doesn’t get previous. It’s every thing I would like in a meal proper now: fast to prep, filled with daring flavors, and fully satisfying.

What makes this salad so lovable is how effortlessly it comes collectively utilizing largely pantry staples—no cooking required. I truly name it my “Pantry Salad.”

This salad has all of it: tangy marinated artichokes, candy roasted pink peppers, creamy white beans, briny olives, and thinly sliced pink onion, all tied along with a zippy Italian-style French dressing and a sprinkle of contemporary herbs.

It holds up superbly within the fridge, which makes it an ideal choice for meal prep. Better of all, it tastes even higher after a bit of time to marinate, making it a low-effort, high-reward sort of dish.

This salad is scrumptious straight from the bowl, however it’s additionally nice served over greens, piled onto crusty bread with a smear of ricotta or burrata, or tossed with heat pasta. Nonetheless you serve it, it’s easy, flavorful, and tremendous satisfying.

Key Substances

• Marinated Artichoke Coronary hearts: Use marinated artichoke hearts for extra taste. Drain and chop them up a bit in order that they combine in properly.
• Roasted Pink Peppers: Jarred peppers work nice—simply drain effectively and chop them up!
• White Beans: I exploit cannellini beans, however Nice Northern or Navy Beans work effectively too!
• Pink Onion: Thinly sliced for sharpness and crunch.
• Kalamata Olives: Pitted makes life simpler! You too can use Castelvetrano olives. And for those who aren’t an olive fan, be happy to depart them out!
• Contemporary Herbs (Basil & Parsley): Contemporary herbs actually brighten up the salad.
• Easy Italian Dressing: Olive oil, pink wine vinegar, Dijon, garlic, a bit of Parmesan cheese, Italian seasoning, salt, and crushed pink pepper. Whisk away!

Salads

Marinated Artichoke, Roasted Pink Pepper, & White Bean Salad

A contemporary, no-cook Mediterranean salad with marinated artichokes, white beans, roasted pink peppers, olives, and herbs—all tossed in a zesty Italian dressing.

For the salad:

• 15.5 oz can cannellini beans, rinsed and drained
• 12 oz can marinated artichoke hearts, drained and chopped
• 12 oz jar roasted pink peppers, drained and chopped
• 1/2 cup thinly sliced pink onion
• 1/4 chopped kalamata olives
• 1/3 cup chopped basil
• 1/4 cup chopped parsley

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons pink wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon freshly grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon crushed pink pepper flakes

• In a medium bowl, mix the beans, artichoke hearts, pink peppers, pink onion, olives, basil, and parsley.

• In a small bowl, whisk collectively the olive oil, pink wine vinegar, Dijon mustard, garlic, Parmesan cheese, salt, Italian seasoning, and crushed pink pepper flakes.

• Pour the dressing over the salad and stir till mixed. Serve or let sit for half-hour so flavors can meld.

• Serving recommendations: Take pleasure in with crusty bread, pita chips, or placed on prime of ricotta toast or avocado toast, or spoon over a mattress of greens or pasta.

Methods to Retailer: Fridge: Retailer in an hermetic container for as much as 4 days. Make-ahead: Flavors deepen over time, making it even higher the subsequent day. Professional tip: Add contemporary herbs simply earlier than serving if making forward for max freshness.

Energy: 249kcal, Carbohydrates: 22g, Protein: 7g, Fats: 15g, Saturated Fats: 2g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 7g, Ldl cholesterol: 1mg, Sodium: 989mg, Potassium: 462mg, Fiber: 6g, Sugar: 1g, Vitamin A: 1178IU, Vitamin C: 43mg, Calcium: 108mg, Iron: 3mg

Key phrases artichoke, beans, roasted pink pepper

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Variations & Substitutions

• Go spicy: Add chopped pepperoncini or a touch of sizzling sauce.
• Add cheese: Stir in a bit of feta or shaved Parmesan for a salty, creamy distinction.
• Swap beans: Strive chickpeas or massive butter beans for a unique twist.
• Add greens: Toss in child spinach or arugula for additional coloration and vitamins.
• Add protein: Add a soft-boiled egg, grilled hen, chopped salami, or canned tuna to make it extra filling.

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