Name: Marinated Artichoke, Roasted Red Pepper & White Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) cannellini beans or Great Northern beans, rinsed and drained; 1 jar (12 oz) marinated artichoke hearts, drained and roughly chopped; 1 jar (12 oz) roasted red peppers, drained and chopped; 1/2 cup red onion, finely diced or thinly sliced; 1/3 cup fresh parsley or basil, chopped; 1/3 cup Kalamata olives, pitted and halved (optional); 3 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 clove garlic, minced (or 1/2 tsp garlic powder); 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; Salt and freshly cracked black pepper to taste

The “Pantry Raid” Salad That Tastes Gourmet

Hey friends! You know those days when you haven’t been to the grocery store in a week, but you still want something fresh and healthy? This Marinated Artichoke, Roasted Red Pepper & White Bean Salad is my secret weapon. It’s colorful, packed with protein, and relies entirely on jarred and canned staples that I usually have gathering dust in my pantry.

Marinated Artichoke, Roasted Red Pepper & White Bean Salad

Unlike my leafy Butter Lettuce Salad with Avocado, this salad is hearty and substantial. The white beans give it a creamy texture, while the marinated artichokes and roasted red peppers add punchy, Mediterranean flavors without any cooking. It’s perfect for easy lunch ideas, potlucks, or just spooning over crusty bread.

Why It Works

The magic here is in the marinade. We use jarred marinated artichokes and actually use some of their oil in the dressing. This infuses the whole salad with that herby, garlicky goodness right from the start. The sweetness of the roasted red peppers balances the brine of the artichokes and olives, while the creamy beans soak up the vinaigrette like little sponges.

If you’re looking for healthy salad recipes that are naturally vegetarian and gluten-free, this is a winner. It gets better as it sits, making it a meal-prep champion.

The Pantry Essentials

White Beans: Cannellini (white kidney beans) or Great Northern beans work best. They are creamy but hold their shape. Rinse them well!.
Marinated Artichoke Hearts: Use the jarred kind in oil, not the plain canned ones in water. They have way more flavor.
Roasted Red Peppers: Sweet, smoky, and soft. Drain them and chop them into bite-sized pieces.
Red Onion: Finely diced or thinly sliced for a bit of sharp crunch.
Olives (Optional): Kalamata or Castelvetrano olives add a nice salty kick.
Fresh Herbs: Parsley or basil really wakes this salad up and makes it taste fresh rather than “canned”.
The Dressing: A simple mix of olive oil, red wine vinegar, dried oregano, garlic, and red pepper flakes.

Toss It Together

Step 1: Drain & Rinse: Drain and rinse your beans thoroughly. Drain the artichokes and peppers, but don’t be afraid to leave a little of that flavorful artichoke oil on the hearts.

Step 2: Chop: Roughly chop the artichoke hearts and roasted red peppers into bite-sized pieces. Dice the red onion finely.

Step 3: Make the Vinaigrette: In a small jar, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, a pinch of garlic powder (or fresh minced garlic), salt, pepper, and a dash of red pepper flakes for heat.

Step 4: Combine: In a large bowl, mix the beans, artichokes, peppers, onion, and olives.

Step 5: Dress & Marinate: Pour the dressing over the salad and toss well. Stir in the fresh parsley or basil last.

Step 6: Rest: Let it sit for at least 15-30 minutes before serving. This allows the beans to absorb the flavors.

Make It Your Own

Cheese Please: crumbled feta or mini mozzarella pearls are a delicious addition.
Add Greens: Toss this mixture with arugula or spinach to turn it into a leafy salad.
Toast Topper: Spoon this over toasted sourdough rubbed with garlic for a killer bruschetta.
Protein Boost: Add a can of tuna or some grilled chicken to make it even heartier.

A 10-Minute Wonder

This Marinated Artichoke, Roasted Red Pepper & White Bean Salad is proof that you don’t need fresh produce to make a fresh-tasting meal. It’s tangy, creamy, and totally satisfying.