Ingredients
- 15 oz. Can of cannellini beans – drained
- ½ red onion – sliced thin
- 5 cucumbers – sliced thin
- 2 sun dried tomatoes – sliced thin
- 1 tbs. capers – chopped plus 1 tbs. caper juice
- ½ cup fresh basil – chopped
- 14 oz. can of artichokes – drained and sliced
- Dressing:
- Juice of 1 lemon – plus sliced lemon wedges for garnish
- 2 tablespoons vinegar
- 1 tablespoon sugar
- ¼ - ½ tsp. red pepper flakes
- ¼ tsp. black pepper
- ½ tsp. salt
- 3 tablespoons olive oil
Make it step by step
- Combine all of the ingredients for the salad in a bowl.
- Combine all of the ingredients for the dressing in a small bowl and mix. Pour the dressing over the salad and give a toss.
- Refrigerate to chill before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Lady Catherine ..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.