Bean Salad with Artichokes

Healthy, hearty vegetarian side dish or salad bursting with color.




    • 1/2 cup chopped plum tomatoes
    • 1/2 cup chopped red bell peppers
    • 1/2 cup chopped red onion
    • 1/4 cup chopped fresh parsley
    • 1 cup canned chickpeas, drained
    • 1 cup canned red kidney beans, drained
    • 1 cup canned, quartered artichoke hearts, drained
    • 1 cup California raisins
    • 1 package (6 ounces) prepared salad mix containing iceberg lettuce, carrots and red cabbage


    • 1/4 cup feta cheese, crumbled
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • 1 1/2 teaspoons spicy brown mustard
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 garlic clove, minced


    To prepare salad, combine salad ingredients except salad mix in a bowl. Set aside. Combine the cheese and dressing ingredients in a small bowl; whisk together. Pour over salad; cover and chill for 1 hour. Just before serving toss with salad mix.

    Nutrition Facts Per Serving

    Calories 190 (18% from fat); Total Fat 4g (sat 1g, mono 1.5g, poly <1g, trans 0g ); Cholesterol 5mg; Protein 6g; Carbohydrate 33g; (Dietary Fiber 7g; Sugars 17g; ); Iron 2mg; Sodium 210mg; Calcium 71mg; Potassium 311mg

    This recipe is found in the following categories:

    Special Diet

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