How long does this bean salad keep?

Store the salad in an airtight container in the fridge for up to 5 days.

How do you make a bean salad higher in protein?

Consider any of the following options to add some additional protein. Add some nutritional yeast to the bean salad (1 tbsp = 3 grams of protein). Top your bean salad with some marinated tofu. Serve it with some higher protein grains like quinoa or farro (1 cup cooked = 8g of protein). If making a snack plate, serve alongside some vegan pepperoni (1 serving = 7g of protein).

What are some simple gluten-free ways to enjoy a bean salad?

Consider a gluten-free wrap to stuff the beans in or serve the bean salad with some gluten-free pita chips . You can also use this as a side to serve with a higher protein option like this tofu cutlet .

Marinated Artichoke Bean Salad with Crispy Shallots

Description

This Marinated Artichoke Bean Salad is something delicious you can make with basic pantry staples. Tossed in an herby balsamic dressing to make that fiber extra yummy.

Ingredients

Scale

Bean Salad

1, 15 oz can cannellini beans
1, 15 oz can chickpeas
1/4 cup capers, chopped
4 oz jar marinated artichoke hearts, drained
1/4 cup fresh dill, minced (or parsley)
1/4 cup fresh chives, minced
1 tsp dry oregano
1/2 tsp fennel seeds
1/2 tsp red pepper flakes
Zest and juice of 1 lemon
2 garlic cloves, grated
2 tbsp balsamic vinegar
2 tsp maple syrup
1-2 tbsp extra virgin olive oil
Kosher salt
Fresh cracked black pepper

Crispy Shallots

2 shallots, thinly sliced
2-3 tbsp avocado oil (or your favorite neutral cooking oil)

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Instructions

To a large mixing bowl add the cannellini beans, chickpeas, capers, marinated artichoke hearts, dill, chives, oregano, fennel seeds, red pepper flakes, and lemon zest. Grate two cloves of garlic at the very top so it is visible, then sprinkle the bowl with a generous pinch of salt.
Heat the cooking oil in a small saucepan over medium heat. Add the shallots and allow to cook, stirring constantly for 7-8 minutes or until they become a pale golden brown color. Use a slotted spoon to remove the shallots, leaving the hot oil in the pan. Transfer the shallots to a paper towel lined plate, then sprinkle with salt and set aside.
Take the hot oil, and carefully pour it over the grated garlic in the mixing bowl to flash cook it.
Add the lemon juice, balsamic vinegar, maple syrup, a drizzle of your favorite extra virgin olive oil, and some black pepper to taste. Stir everything to combine, then give the beans a taste. Adjust with more salt, vinegar, or sweetener based on your preference.
Cover and place in the fridge for at least 30 minutes, then give the salad a big stir. Scoop on to a plate or bowl and drizzle with some of the marinade that pools at the bottom of the container as desired. Sprinkle with a tablespoon or more of the crispy shallots and enjoy with your favorite bread and veggies.

Notes

Ways to simplify this recipe. Instead of frying up the shallots yourself, buy store bought fried onions to sprinkle on top. Instead of chopping the herbs, capers, and artichokes by hand, add them to a mini food processor and pulse them 3-4 times to mince them well.

Stir in what you have on hand. This recipe is pretty easy to tweak however you like. I leaned heavily on jarred items in my pantry, but you can also add additional freshness by stirring in some diced cucumbers, bell peppers, or cherry tomatoes.

Taste and adjust. While I share the amounts that worked for me, feel free to add more or less of the things you love after tasting it. If it’s tasting a little bland, add some more salt. Too sharp? Add a little more oil or a touch of sweetener. If the salad feels flat, add some more acid in the form of lemon or balsamic vinegar.