Italian White Dense Bean Salad with Artichokes & Sautéed Cherry Tomatoes
This Italian White Bean Salad with Artichokes & Sautéed Cherry Tomatoes is packed with plant-based protein, loaded with fiber, and tossed in a flavorful balsamic vinaigrette. It’s the kind of dish that gets even better as it sits, making it ideal for prepping ahead and enjoying all week long.
Ingredients
- 2 15 oz cans white beans great northern, cannellini, or butter beans
- 1 celery stalk chopped
- 1/3 cup red onion thinly sliced
- 1 15 oz can artichoke hearts drained, rinsed, and chopped
- 1/4 cup Kalamata olives pitted and chopped
Sautéed Tomatoes:
- 1 pint cherry tomatoes halved
- 1 garlic clove minced
- 1/2 tsp fresh rosemary minced
- 2 tsp extra virgin olive oil
- 1 tsp aged balsamic vinegar
Dressing:
- 1 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Juice of 1 lemon
- 2 tbsp chopped parsley
- 1/2 tsp sea salt
- 1 tsp maple syrup or honey
- 1 tsp dried oregano or Italian seasoning
- 1/4 tsp red chili flakes optional
Instructions
- In a large mixing bowl, combine white beans, chopped celery, sliced red onion, artichokes, and olives.
- In a small skillet over medium heat, warm olive oil. Add minced garlic and rosemary and sauté for 1 minute. Add halved cherry tomatoes and cook for 8–10 minutes until blistered and softened. Stir in balsamic vinegar, cook for 1 more minute, and remove from heat.
- Let sautéed tomatoes cool slightly, then add to the bowl with the other ingredients.
- In a jar or small bowl, whisk together olive oil, balsamic vinegar, lemon juice, parsley, salt, maple syrup, oregano, and chili flakes until emulsified.
- Pour dressing over the salad and toss to combine. Let sit for 15–30 minutes before serving, or refrigerate to develop flavor.
- Enjoy chilled or at room temperature. Keeps in the fridge for up to 5 days.