Five Bean, Artichoke and Sundried Tomato Salad with Greens and Toasted Almonds Recipe

Name: Five Bean, Artichoke and Sundried Tomato Salad with Greens and Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup artichoke hearts marinated, drained and sliced; 1/4 cup sundried tomatoes oil-packed, drained and chopped; 1/2 tablespoon thyme fresh; 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; 8 cups mixed salad greens; 1/4 cup almonds sliced and toasted

Servings: persons

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
1/2 cup artichoke hearts marinated, drained and sliced
1/4 cup sundried tomatoes oil-packed, drained and chopped
1/2 tablespoon thyme fresh
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
8 cups mixed salad greens
1/4 cup almonds sliced and toasted

1
In a large bowl, mix together all the beans, artichoke hearts, sun-dried tomatoes and thyme leaves until well combined.
2
In a small bowl, whisk together all the dressing ingredients until well blended.
3
Pour the dressing over the salad, and gently stir until well coated.
4
Let the bean salad refrigerate for at least 2 hours or overnight.
5
Divide the greens among the serving plates, place equal amount of bean salad on top of the greens.
6
Sprinkle the toasted almonds.
7
Serve and enjoy.
8
Note: you can always cook dried beans in a large pot of salted water.
9
In this recipe, you can use other similar beans, and you can make it a 3 or 4 bean salad as well.
10
Whatever beans you have on hand, throw them in, and the salad still tastes amazing.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Five Bean, Artichoke and Sundried Tomato Salad with Greens and Toasted Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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