Gavin (my husband) loves marinated artichokes, and I was looking for a way to include them in a recipe for him. Voila! I am very pleased with how this artichoke and bean salad turned out. Most artichoke salad recipes use either green beans, or white beans. I have gone for both, using butter beans (or lima beans, as I have learnt they are called in the US) and regular green beans in the mix with tomatoes, red onion and herbs.
It’s funny, I don’t think of salads as meals requiring a recipe. In fact, this is the first salad that I have ever written a recipe for, and I felt clumsy as I weighed and measured each ingredient to document it. The ratios are totally flexible. If you don’t fancy tomatoes much; use less. If you only have cannelini and not butter beans on hand; no biggie. What I will say, though, is don’t skimp on the parsley. The punchy herb really balances the sharpness of the onion and creaminess of the artichoke and white beans. I have also been known to add a pinch of finely sliced green chilli to this salad, depending on what I would be serving it with.
This artichoke and bean salad would work fabulously with anything grilled, from the barbecue. Any meat; think chicken; or even steak. And definitely grilled octopus or fish. Also, portabello mushrooms or mixed vegetable skewers.
Having said that, this salad would also be totally at home on a tapas table, with crusty bread and something laced with garlic. Add a glass of chilled, crisp Sauvignon Blanc, and you would be consuming Summer regardless of the season outside! I’d love to hear how you serve it.
This colourful artichoke and bean salad is one of my favourites. Quick and easy to prepare; it comes together in a few minutes and then just needs a little time for the flavours to develop. I am sure it will be a hit with both your vegan and meat-loving guests.
Ingredients
Scale
For the salad:
130g (4.5oz) green beans, trimmed and chopped into 3cm (approx. 1 inch) pieces. (I use around 2 generous handfuls)
1 cup cherry tomatoes, halved, lengthways
1 tomato, roughly chopped
200g (7oz) jar roasted, marinated artichoke hearts, chopped in quarters
400g (15oz) tin of butter beans, drained and rinsed
1 cup (loosely packed) parsley, finely chopped
1/2 cup red onion, finely sliced
For the dressing:
lemons – the zest of 1, and the juice of 2
2tbs extra virgin olive oil
2tbs red wine vinegar
salt and pepper to taste
Instructions
1. Place the green beans in a shallow pan with 1cm of water. Boil for 3 minutes and remove from heat. They will still be crunchy, but will soften more with the dressing. You don’t want them soggy
2. Add all of the other ingredients to a large bowl
3. Add the green beans after they have cooled a little
4. For the dressing; combine and whisk all ingredients in a small bowl. Pour over the veggies and mix lightly to get the dressing coating everything.
Notes
*This salad is best served at room temperature.
*Leave it to stand on the counter for an hour or two before serving to allow the flavours to develop and mingle with the juices from the artichoke, tomatoes and beans.
