New Year Bean and Artichoke Salad

New Year Bean and Artichoke Salad, a refreshing vegan dish that’s bursting with flavor! This American-inspired salad features a colorful medley of Great Northern beans, garbanzo beans, and black-eyed peas, complemented by tangy marinated artichokes and fresh vegetables. Perfect for potlucks or picnics, this salad is allergy-friendly and easy to prepare.

With its zesty balsamic dressing, it’s versatile enough to serve as a side or a light main dish. Access this recipe and more on EasyChef Pro, where you can create a convenient shopping list for the best cost per serving. Start your meal prep journey today!

Recipe Collection: Appetizer

Serving Size: 12

Cooking Time: 75 minutes

Overview

This New Year Three-Bean and Artichoke Salad is a vibrant, vegan dish perfect for any occasion. It combines a variety of beans with marinated artichokes and fresh vegetables, all tossed in a flavorful balsamic dressing. This salad is not only delicious but also travels well, making it an excellent choice for potlucks or picnics.

Diet Type

Vegan

Allergies

None

Cuisine

American

Ingredients

• 1 - 15.5 Ounces (oz) can Great Northern beans, drained
• 1 - 15.5 Ounces (oz) can garbanzo beans, drained
• 1 - 15.5 Ounces (oz) can black-eyed peas, drained
• 1 - 13.75 Ounces (oz) can marinated artichoke hearts, drained
• 4 - Whole green onions, minced
• 2 - Large tomatoes, diced
• 3 - Cloves garlic, minced
• 3 - Tablespoons (tbsp) olive oil
• 3 - Tablespoons (tbsp) balsamic vinegar
• 0.25 - Cups fresh parsley, minced
• 2 - Teaspoons (tsp) dried oregano, crushed
• 1 - Teaspoon (tsp) black pepper, ground

Steps

1. In a large bowl, combine the Great Northern beans, garbanzo beans, black-eyed peas, marinated artichoke hearts, green onions, tomatoes, and minced garlic.
2. In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced parsley, crushed oregano, and ground black pepper.
3. Pour the dressing over the bean mixture and toss until all ingredients are well coated.
4. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve chilled, either on its own or over a bed of lettuce. Enjoy!