1Add the beans, artichokes, red onion, tomatoes, roasted red pepper, parsley, and basil to a bowl.
2To the jar with about 2 tbsp of the artichoke brine still inside, add 2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp Dijon, 1 small garlic clove, grated or finely minced, a pinch of dried oregano, and salt & pepper to taste.
3Shake the jar until fully combined.
4Pour the dressing from the jar over the salad.
5Toss gently to coat.
6Let it sit — it gets even better after a few hours or the next day.
Ingredients
1 can butter beans, drained and rinsed
1 jar (12 oz) marinated artichokes
3 tbsp finely chopped red onion
0.25 cup halved cherry tomatoes
0.5 roasted red pepper, chopped
0.125 cup chopped parsley
3 tbsp Chopped basil
2 tbsp artichoke brine
2 tbsp olive oil
1 tbsp red wine vinegar
0.5 tsp Dijon
1 small garlic clove, grated or finely minced
1 pinch dried oregano
to taste Salt
to taste pepper
Equipment
jarbowl
Tips
Let the salad sit for a few hours or until the next day for enhanced flavor.