A pantry staple favorite with canned artichokes and beans. Takes less than 30 minutes and is great as an easy vegetarian main or side dish! Delicious on toast, tossed with pasta or as part of a grain bowl. So versatile!
Roasted artichoke and marinated white bean salad
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Global
Description
A super bright, punchy salad made with (mostly) pantry ingredients! Great on toast, tossed with pasta or as part of a grain bowl. So versatile!
Ingredients
- 2 cans artichoke hearts, drained, rinsed and patted dry
- 2 tablespoons + ¼ cup olive oil, divided
- 1 ½ teaspoons salt, divided
- 1 can white beans, drained and rinsed
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoons sherry vinegar
- 1 cup chopped herbs (I used a mix of parsley, rosemary, thyme and mint)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400.
- Combine 1 minced shallot, 1 minced garlic clove and 2 tablespoons sherry vinegar. Set aside while you prepare artichokes.
- Drizzle artichokes with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to combine and arrange on a large baking sheet.
- Roast artichokes for 20-25 minutes, or until they shrink a little and start to caramelize.
- While artichokes roast, add ¼ cup olive oil to shallot mixture and whisk to combine.
- Add beans, herbs, ½ teaspoon salt and ¼ teaspoon red pepper flakes (if using) and mix everything together. Let sit/marinate while artichokes cook.
- When artichokes are done, combine with marinated beans. Taste and adjust seasoning as needed.
- Serve warm or at room temperature.
Notes
- If you don't have fresh herbs on hand, dried will work just fine! I'd start with about 1 tablespoon to start (you can still use a mix of dried herbs) and then add from there if you want more
Look in your pantry right now. I think this salad is basically in there.
I can't remember when I decided I wanted to roast up some canned artichokes, but now I also can't remember life before roasted artichokes. So there's that.
We're coming up on that time of year when we could definitely still be shoving creamy dreamy pastas and hearty soups into our mouth, but maybe want something a little bit lighter? Just a smidge? But still, like, comforting because MARCH.
This little salad situation fits that bill perfectly. I like to serve it warm, so that certainly helps bridge this little seasonal gap. But it's also filled with all these fresh herbs (the only non-pantry friendly thing here) that makes it so...bright.
Is it annoying when food bloggers describe food as bright? Bright beans. We're making it a thing now.
Sorry. I don't know who I am anymore.
ANYWAY.
This salad is great as an appetizer, a side dish or main event. I honestly think it's filling as-is, but would be great with some grilled or roasted chicken or salmon, for sure. It also gets better the longer it sits, so don't be afraid to prep this one early in the week and live off it for daaaaays. I like to warm it up a tiny bit, but it's great cold too!
Spring salad. Bright beans. It's time!
