Five Bean, Artichoke & Sundried Tomato Salad with Greens & Toasted Almonds
This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)
Yield
8 servingsPrep
6 minCook
0 minReady
2 1/6 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
black beans
drained and rinsed, 1/2 can |
|
| 8 | ounce |
kidney beans, canned
drained and rinsed, 1/2 can |
*
|
| 8 | ounce |
white kidney beans, canned
drained and rinsed, 1/2 can |
|
| 8 | ounces |
beans
black eye, drained and rinsed, 1/2 can |
|
| 8 | ounces |
chickpeas (garbanzo beans)
drained and rinsed, 1/2 can |
|
| ½ | cup |
artichoke hearts
marinated, drained and sliced |
*
|
| ¼ | cup |
sundried tomatoes
oil-packed, drained and chopped |
|
| ½ | tablespoon |
thyme
fresh |
*
|
| Dressing | |||
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
balsamic vinegar
or to taste |
|
| 2 | tablespoons |
maple syrup
or to taste, or use honey |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| To serve | |||
| 8 | cups |
mixed salad greens
|
*
|
| ¼ | cup |
almonds
sliced and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
black beans
drained and rinsed, 1/2 can |
|
| 231.2 | ml/g |
kidney beans, canned
drained and rinsed, 1/2 can |
*
|
| 231.2 | ml/g |
white kidney beans, canned
drained and rinsed, 1/2 can |
|
| 231.2 | ml/g |
beans
black eye, drained and rinsed, 1/2 can |
|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
drained and rinsed, 1/2 can |
|
| 118 | ml |
artichoke hearts
marinated, drained and sliced |
*
|
| 59 | ml |
sundried tomatoes
oil-packed, drained and chopped |
|
| 7.5 | ml |
thyme
fresh |
*
|
| Dressing: | |||
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
balsamic vinegar
or to taste |
|
| 3E+1 | ml |
maple syrup
or to taste, or use honey |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| To serve: | |||
| 1.9 | l |
mixed salad greens
|
*
|
| 59 | ml |
almonds
sliced and toasted |
|
Directions
In a large bowl, mix together all the beans, artichoke hearts, sun-dried tomatoes and thyme leaves until well combined.
In a small bowl, whisk together all the dressing ingredients until well blended.
Pour the dressing over the salad, and gently stir until well coated.
Let the bean salad refrigerate for at least 2 hours or overnight.
Divide the greens among the serving plates, place equal amount of bean salad on top of the greens.
Sprinkle the toasted almonds.
Serve and enjoy.
Note: you can always cook dried beans in a large pot of salted water. In this recipe, you can use other similar beans, and you can make it a 3 or 4 bean salad as well. Whatever beans you have on hand, throw them in, and the salad still tastes amazing.
