Name: Tuscan White Bean & Artichoke Salad (Jar-Shaken Vinaigrette)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cans (15 oz each) Cannellini or Butter beans, rinsed and drained; 1 jar (12 oz) marinated artichoke hearts (save 2 tbsp brine!); 1/2 cup sun-dried tomatoes (oil-packed), chopped; 1 cup cherry tomatoes, halved; 1/4 cup red onion, finely diced; 1/3 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 2 tablespoons leftover artichoke brine (from the jar); 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar (or fresh lemon juice); 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1/2 teaspoon dried oregano; Salt and freshly cracked black pepper to taste

The Salad That Gets Better with Time

Hey friends! If you love the hearty, rustic flavors of Tuscan cooking, this white bean and artichoke salad is going to be your new go-to. It’s essentially a “pantry pull” meal relying on canned beans and jarred artichokes but it tastes incredibly fresh and vibrant.

Tuscan White Bean & Artichoke Salad (Jar-Shaken Vinaigrette)

The genius of this recipe is the “Jar-Shaken Vinaigrette.” We make the dressing right in the nearly-empty artichoke jar, using the leftover brine as a flavor booster. It creates a zesty, emulsified dressing with zero extra dishes. Just like my Marinated Artichoke Salad, this dish is sturdy enough for meal prep and perfect for vegetarian meals that actually keep you full.

Why It Works

White beans (cannellini or butter beans) are creamy and mild, acting as the perfect canvas for the bold flavors of sun-dried tomatoes, artichokes, and red onion. The dressing is punchy and acidic, which cuts through the starchiness of the beans.

Unlike delicate lettuce salads, this one doesn’t wilt. In fact, letting it sit for 15 minutes (or overnight!) allows the beans to marinate and soak up all that herby goodness. It’s ideal for easy lunch ideas or as a protein-packed side for dinner.

The Tuscan Pantry List

White Beans: Cannellini, Great Northern, or Butter Beans. Rinse them well to remove excess starch.
Marinated Artichoke Hearts: Use a 12oz jar. Save about 2 tablespoons of the brine for the dressing!.
Sun-Dried Tomatoes: Oil-packed are best for texture. Chop them small for intense bursts of sweetness.
Red Onion: Finely diced adds a sharp crunch.
Fresh Herbs: Parsley and basil are non-negotiable for freshness.
Cherry Tomatoes (Optional): For extra juiciness and color.
Parmesan Cheese (Optional): Shaved or grated adds a salty finish, but omit for a vegan version.

The “Artichoke Jar” Dressing

Instead of dirtying a bowl, we use the artichoke jar!

Leftover Brine: About 2 tablespoons left in the jar.
Olive Oil: Extra virgin.
Acid: Red wine vinegar or lemon juice.
Flavor: Dijon mustard, dried oregano, garlic, salt, and pepper.

Shake & Serve

Step 1: Prep the Veggies: Drain and rinse the beans. Chop the artichoke hearts, sun-dried tomatoes, and herbs. Halve the cherry tomatoes and dice the onion.

Step 2: Make the Dressing: In the nearly empty artichoke jar (with ~2 tbsp brine), add 3 tablespoons olive oil, 1 tablespoon red wine vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, salt, and pepper. Screw the lid on tight and SHAKE vigorously until creamy.

Step 3: Combine: In a large bowl, mix the beans, artichokes, sun-dried tomatoes, fresh tomatoes, onion, and herbs.

Step 4: Dress: Pour the shaken vinaigrette over the salad. Toss gently to coat without smashing the beans.

Step 5: Marinate: Let it sit for at least 15 minutes before serving. Taste and add more salt or lemon if needed.

Make It Your Own

Add Greens: Serve over a bed of arugula or spinach to turn it into a leafy salad.
Crispy Twist: Top with crispy air-fried artichokes (like in my Roasted Artichoke Salad) for texture.
Protein Boost: Add grilled chicken, tuna, or hard-boiled eggs for a heavier meal.
Spicy Kick: Add a pinch of red pepper flakes to the dressing.