Artichoke Bean Rice Salad Recipe

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In her Soldier, Iowa kitchen, Bernice Knutson throws together this unique salad that takes advantage of an extra cup of cooked rice. Friends and family are sure to enjoy the cool refreshing combination of artichoke hearts, avocado, beans and colorful peppers.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 2 tablespoons vegetable oil
  • 1 teaspoon lemon juice
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 1 cup cold cooked rice
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
  • 1 medium ripe avocado, peeled and chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 medium tomato, chopped
  • 1/4 cup chopped onion
  • Salt and pepper to taste

Nutritional Facts

1 cup: 228 calories, 15g fat (2g saturated fat), 0 cholesterol, 168mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 3g protein.


  1. In a large bowl, combine oil and lemon juice. Stir in the remaining ingredients. Cover and chill until serving. Yield: 4-6 servings.
Originally published as Artichoke Rice Salad in Quick Cooking May/June 2004, p38

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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jmps3 User ID: 1637063 146302
Reviewed Nov. 9, 2010

"This is a delicious salad! Lots of flavors

combine to make this interesting and a
dish that I'll serve over and over."

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