White Bean Salad with Asparagus and Artichokes

White Bean Salad with Asparagus and Artichokes Recipe
Randy Mayor
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.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

Jean Kressy,

Cooking Light

April 2000
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