Try this super simple and yummy White Bean & Roasted Artichoke Salad for your next potluck or even to snack on throughout the week. It’s a great source of protein and fiber, takes 20 minutes to make and is great as a main, side or snack!
White Bean and Artichoke Salad
Ingredients
- 1 can of artichoke hearts quartered, rinsed and patted dry
- 1 can of cannellini beans, drained, rinsed and patted dry
- 1/2 kalamata olives, halved
- 1/2 cup of roasted red peppers from a jar, roughly chopped
- 2 cups of cooked quinoa (follow the directions on the package)
- 1-2 tbsp Olive oil
- kosher salt to taste
- pepper to taste
- 1/2 tsp garlic powder
- Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 lemon juiced (if it's large, then half a lemon)
- 2 tsp dijon mustard
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp pepper
Instructions
- Make the quinoa according to the package instructions.
- In a bowl toss the artichoke hearts with olive oil, salt, pepper & garlic powder.
- Cook in the air fryer at 400 degrees for 15-20 minutes. Check them throughout and flip halfway through to get them all roasted well, with a nice crispy char.
- In a small jar or measuring cup whisk up the ingredients for the dressing.
- Add quinoa (it's okay if it's still warm), cannellini beans, roasted red peppers, roasted artichoke hearts and kalamata olives to a bowl. Pour the dressing over the top and stir together to coat everything with the dressing. You can eat it right away or store it in the fridge for a bit and let the quinoa soak up that dressing and flavor. It'll keep in the fridge for a few days in an airtight container.
- If desired, you can add some fresh basil or arugula as well.
