WEEKDAYS 1e|12c|p

White Bean and Oregano Salad

Daphne Oz
Servings: 4
15 to 30 min

Use your favorite canned beans as the base of this hearty salad.

  • Ingredients
  • step-by-step directions
White Bean and Oregano Salad
  • 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
  • 1 15 ounce can white beans, drained and rinsed
  • 1 13 .75 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
  • In a large bowl, whisk the red wine vinegar, dijon mustard, parmigiano-reggiano, and extra virgin olive oil together. Season generously with salt and freshly ground pepper.
  • Toss remaining ingredients into bowl and toss to coat. Check seasoning and serve.
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