ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Bean Salad with Asparagus and Artichokes

Randy Mayor
Yield 4 servings (serving size: 1 cup)
If you run into baby artichokes in your market, be sure to grab them. Although a little labor-intensive to prepare, they are delicious in this vegetarian bean salad. If you don't have baby artichokes, you can use fresh artichoke bottoms or, in a real pinch, canned hearts.

Ingredients

  • 10 fresh baby artichokes, peeled and quartered
  • 2 cups (1-inch) diagonally cut asparagus
  • 1/3 cup thinly sliced radishes
  • 3 tablespoons thinly sliced green onions
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (19-ounce) can Great Northern beans or other white beans, rinsed and drained

Nutrition Information

  • calories 170
  • caloriesfromfat 22 %
  • fat 4.2 g
  • satfat 0.7 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 10.3 g
  • carbohydrate 26.7 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2.7 mg
  • sodium 400 mg
  • calcium 89 mg

How to Make It

  1. Steam the artichokes, covered, for 10 minutes or until tender. Steam the asparagus, covered, for 2 minutes. Combine the radishes and remaining ingredients in a bowl, and gently stir in artichokes and asparagus.