Artichoke Bean Salad Recipe

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"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
  • 1-1/2 cups chopped red onion
  • 1/2 cup chopped green pepper
  • 1/2 cup Italian salad dressing

Nutritional Facts

1 serving (3/4 cup) equals 130 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 472 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a large bowl, toss all ingredients. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Artichoke Bean Salad in Quick Cooking September/October 2003, p53

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Reviewed Jan. 8, 2014

"Had a similar salad on a small boat trip this past year. The cook suggested light Italian dressing and cut up tomatoes with the beans be they chick peas or kidney beans or both. Gives great color. Changes nutritional facts but it is great!"

Reviewed May. 26, 2009

"My husband loved this recipe! I threw it together in about 5 minutes when company came, and it was super easy and tasted great. Although it's not something my kids really took to very well, it was simple and they'll keep trying it."

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