White Bean Salad with Asparagus and Artichokes

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 22%
  • Fat: 4.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.3g
  • Carbohydrate: 26.7g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 400mg
  • Calcium: 89mg

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

Preparation

  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.
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