Ingredients for Artichoke And Bean Salad
- 1 (14-ounce) can artichoke hearts
- 1 (15-ounce) can low-sodium cut green beans
- 1/2 cup chopped pimientos
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- Cherries
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Splenda Granular
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 cup chopped tomatoes
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How to Make Artichoke And Bean Salad
- In a large bowl, combine 1 (14-ounce) can artichoke hearts (drained), 1 (15-ounce) can low-sodium green beans (drained and rinsed), 1/2 cup chopped pimientos (drained), 1/2 cup chopped red onion, 2 cloves minced garlic, 1/2 cup chopped celery, and 1 cup chopped tomatoes.
- In a separate small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Splenda (or other granulated sugar substitute), 1/2 teaspoon seasoned salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed.
- Pour the vinaigrette over the salad and toss gently to combine.
- Cover the bowl and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld completely. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
12g
Carbs
5g
