Photo courtesy of two peas & their pod.

This white bean salad with crispy artichokes has plenty to love: it’s simple, fresh, delicious, and healthy! Serve this at your next family gathering, and you’ll have relatives asking for your recipe for weeks to come. This salad is best served as a side, but it has enough protein and fresh produce that it could be a light meal all by itself.


For the artichokes:

• 15 oz. can of quartered artichoke hearts, packed in water or brine

•  2 tsp of olive oil

•  Juice of half a lemon

•  1 Tbsp of grated Parmesan cheese

•  Kosher salt and black pepper, to taste

For the lemon dressing:

•  1/4 cup of olive oil

•  2 to 3 Tbsp of lemon juice

•  1 Tbsp of champagne vinegar

•  2 tsp of honey

•  1 tsp of Dijon mustard

•  1 clove garlic, minced

•  Kosher salt and black pepper, to taste

For the salad:

•  1 small head of green cabbage, thinly sliced and chopped

•  1 cucumber, finely diced

•  24oz jar of Randall Great Northern Beans, drained

•  3 green onions, sliced

•  1/2 cup of chopped basil

•  1/2 cup of freshly grated Parmesan cheese

•  1/4 cup of chopped Italian parsley

•  Kosher salt and black pepper, to taste


Preheat the oven to 400 degrees.

Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels. Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching. Squeeze the lemon over the top and sprinkle parmesan cheese over the artichokes. Season with salt and pepper. Place in the oven and roast for 10 to 15 minutes or until crispy. 

While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.

In a large bowl, combine the cabbage, cucumber, Randall Great Northern Beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well. Drizzle the dressing over the salad and toss again until the salad is well coated. Taste and season with salt and pepper, to taste. Serve.