Mediterranean tomato and bean salad

Prep 15 min
Total 20 min
Makes 6 Cups



3 cups
1/2 cup
marinated artichoke hearts, drained
540-mL can
of your favourite beans
1 pint
grape tomatoes
1/3 cup
pesto, preferably Olivieri or homemade
generous pinch
salt, optional


  • Partially fill a large frying pan with water and bring to a boil over high heat. Meanwhile, trim beans and cut in half. When water is boiling, add beans and cook until tender-crisp, 2 to 3 min. Drain, then plunge into a bowl of ice water and drain again. Dry well.
  • Cut and discard core and most of the feathery fronds from fennel. Slice fennel into thin strips. Coarsely chop artichokes. Rinse and drain canned beans. Place all in a large bowl. Add fresh beans, tomatoes and pesto. Stir to evenly coat. Taste and add salt if needed. Squeeze about 1 tbsp (15 mL) juice from lemon overtop and stir. Garnish with feathery fronds, if you like. Serve the same day it’s made or cover and refrigerate up to 3 days. Flavour improves as it sits, but if salad is dry, stir in a little more pesto.


Calories 95, Protein 3 g, Carbohydrates 15 g, Fat 4 g, Fibre 4 g, Sodium 316 mg.
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