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Daphne Oz's White Bean and Oregano Salad

4I8A7400
Artichoke and Bean Salad with Dijon Vinaigrette
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
White Bean and Oregano Salad Recipe: Use your favorite canned beans as the base of this hearty salad.
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ingredients
  • 1 15-ounce can White Beans (drained and rinsed)
  • 1 13.75-ounce can Artichokes Hearts (drained and rinsed; cut into small pieces)
  • 3 stalks Celery (sliced thinly on a bias)
  • 1 Shallot (thinly sliced)
  • 4 sprigs fresh Oregano (leaves only; chopped)
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Dijon Mustard3 tablespoons Parmigiano Reggiano (finely grated)
  • 1/4 cup Extra Virgin Olive Oil
  • Kosher Salt
  • freshly ground Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Red Wine Vinegar
    1 tablespoon Dijon Mustard
    3 tablespoons Parmigiano Reggiano (finely grated)
    1/4 cup Extra Virgin Olive Oil
    Kosher Salt
    freshly ground Pepper
    In a large bowl, whisk the red wine vinegar, dijon mustard, parmigiano, and extra virgin olive oil together. Season generously with salt and freshly ground pepper.
  • 2
    1 15-ounce can White Beans (drained and rinsed)
    1 13.75-ounce can Artichokes Hearts (drained and rinsed; cut into small pieces)
    3 stalks Celery (sliced thinly on a bias)
    1 Shallot (thinly sliced)
    4 sprigs fresh Oregano (leaves only; chopped)
    Toss remaining ingredients into bowl and toss to coat. Check seasoning and serve.
 
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