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Five Bean, Artichoke & Sundried Tomato Salad with Greens & Toasted Almonds

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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
servings

Prep

6
min

Cook

0
min

Ready

2 1/6
hrs
Low 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
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8 ounce kidney beans, canned
drained and rinsed, 1/2 can
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8 ounce white kidney beans, canned
drained and rinsed, 1/2 can
8 ounces beans
black eye, drained and rinsed, 1/2 can
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8 ounces chickpeas (garbanzo beans)
drained and rinsed, 1/2 can
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½ cup artichoke hearts
marinated, drained and sliced
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¼ cup sundried tomatoes
oil-packed, drained and chopped
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½ tablespoon thyme
fresh
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Dressing
2 tablespoons olive oil, extra-virgin
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3 tablespoons balsamic vinegar
or to taste
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2 tablespoons maple syrup
or to taste, or use honey
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1 x salt and black pepper
to taste
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To serve
8 cups mixed salad greens
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¼ cup almonds
sliced and toasted
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g black beans
drained and rinsed, 1/2 can
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231.2 ml/g kidney beans, canned
drained and rinsed, 1/2 can
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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
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231.2 ml/g chickpeas (garbanzo beans)
drained and rinsed, 1/2 can
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118 ml artichoke hearts
marinated, drained and sliced
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59 ml sundried tomatoes
oil-packed, drained and chopped
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7.5 ml thyme
fresh
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Dressing:
30 ml olive oil, extra-virgin
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45 ml balsamic vinegar
or to taste
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30 ml maple syrup
or to taste, or use honey
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1 x salt and black pepper
to taste
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To serve:
1.9 l mixed salad greens
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59 ml almonds
sliced and toasted
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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.



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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 19926% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 372mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 29%
Sugars g
Protein 16g
Vitamin A 0% Vitamin C 5%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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