Cannellini Bean and Artichoke Salad

This is colossal for barbeques, picnics, or just to have refrigerated to encourage taking into account bearing in mind a sandwich for lunch. Refrigerate overnight for best flavor.

The ingredient of Cannellini Bean and Artichoke Salad

1. 2 (15.5 ounce) cans cannellini beans, drained and rinsed
2. 1 (14.5 ounce) can petite diced tomatoes, drained
3. 1 (14 ounce) can quartered artichoke hearts, drained
4. 3 stalks celery, chopped
5. 1 sweet onion, diced
6. u00bd cup pimento-stuffed Manzanilla olives, halved
7. u2153 cup white wine vinegar
8. u00bc cup olive oil
9. u00bc cup chopped fresh basil
10. 3 tablespoons chopped open oregano
11. 3 cloves garlic, minced
12. u00bd teaspoon kosher salt
13. u00bd teaspoon buoyant sports ground black pepper
14. u00bc teaspoon red pepper flakes

The instruction how to make Cannellini Bean and Artichoke Salad

1. tote up cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, dome black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Nutritions of Cannellini Bean and Artichoke Salad

calories: 129.3 calories
carbohydrateContent: 15.3 g
cholesterolContent:
fatContent: 5.6 g
fiberContent: 4.3 g
proteinContent: 4.2 g
saturatedFatContent: 0.7 g
servingSize:
sodiumContent: 554.3 mg
sugarContent: 1.6 g
transFatContent:
unsaturatedFatContent: