Recipe
Artichoke and Cannellini Bean Salad
- 10 min total
- Serves 2
- 320 cal per serving
- 12g protein
Checked against the ingredient list: Vegan, Vegetarian, Gluten-Free, Dairy-Free
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 1 jar artichoke hearts (drained, quartered)
- 1 can cannellini beans (rinsed)
- 0.25 cup minced red onion
- 0.5 cup fresh parsley
- 1 lemon (juiced)
- 1 clove garlic (minced)
- 2 tbsp olive oil
Steps
- Whisk olive oil, lemon juice, minced garlic, salt, and pepper in a large bowl.
- Fold in the rinsed beans, quartered artichoke hearts, red onion, and parsley.
- Let it marinate in the fridge for 20 minutes before serving to maximize prebiotic resistance.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Vegan checked
- Vegetarian checked
- Gluten-Free checked
- Dairy-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
Gut HealthHigh FiberPrebiotic
Per servingServes 2
Calories320
Protein12g24% DV
Total fat14g18% DV
Total carbs35g13% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.