Name: Recipe "Marinated Artichoke, Roasted Red Pepper, & White Bean Salad"
Prep time: 15 min
Total time: 15 min
Ingredients: 15.5 oz cannellini beans (rinsed and drained); 12 oz marinated artichoke hearts (drained and chopped); 12 oz roasted red peppers (drained and chopped); 0.5 cup red onion (thinly sliced); 0.25 cup kalamata olives (chopped); 0.333 cup basil (chopped); 0.25 cup parsley (chopped); 0.25 cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic (minced); 1 tbsp Parmesan cheese (freshly grated); 0.5 tsp kosher salt; 0.25 tsp Italian seasoning; 0.25 tsp crushed red pepper flakes

These come up often alongside this one: Apple, Grape, and Candied Pecan Salad with Maple-Mustard Dressing, Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing, Caprese Salad, or Greek Chickpea Salad.

This Pantry Salad Became My Go-To Lunch

I’ve been making this Marinated Artichoke White Bean Salad on repeat because it hits every note I want in a quick meal: tangy, creamy, briny, and a little bit spicy. It’s a no-cook recipe that comes together in 15 minutes using mostly pantry staples, marinated artichoke hearts, roasted red peppers, cannellini beans, and kalamata olives all tossed in a zesty Italian dressing. The flavors actually get better after sitting for half an hour, so I often make it ahead for easy lunches throughout the week.

I love piling it onto crusty bread with a smear of ricotta or spooning it over a bed of greens for a light dinner. However you serve it, this Mediterranean salad is the kind of dish that feels effortless but tastes like you spent way more time on it.

Why This Marinated Artichoke White Bean Salad Is a Winner

No cooking required, Just chop, whisk, and toss. It’s ready in 15 minutes with zero heat.
Only gets better overnight, The dressing seeps into the beans and artichokes, so leftovers taste even more flavorful the next day.
Endlessly versatile, Eat it as a salad, pile it on toast, toss with pasta, or scoop up with pita chips.

Key Ingredients for the Best Roasted Red Pepper Salad

Marinated artichoke hearts, Use the marinated kind (not plain canned) for extra flavor. Drain and chop them so they mix evenly.
Cannellini beans, Creamy and mild; Great Northern or Navy beans work too. Rinse well to remove that starchy liquid.
Roasted red peppers, Jarred are perfect. Drain and chop into bite-sized pieces. They add sweetness and color.

Kitchen Tools for This No-Cook Salad

Medium mixing bowl, for combining the salad ingredients
Small bowl or jar, for whisking the dressing
Chef’s knife and cutting board, for chopping artichokes, peppers, onion, and herbs
Measuring spoons and cups, for the dressing

Tips for Making the Perfect Pantry Salad

Use a good-quality olive oil since the dressing is simple and its flavor really comes through. Rinse your beans thoroughly, that canned liquid can make the salad taste murky. Let the salad sit for at least 30 minutes before serving so the flavors meld; this is key for the best result. Chop everything into similar-sized, bite-sized pieces so it’s easy to scoop up with chips or pile onto toast.

Easy No-Cook Salad Secrets

For the most vibrant flavor, add the fresh herbs right before serving if you’re making this meal prep salad ahead. The basil and parsley lose their punch after a day in the fridge. If you want extra crunch, toss in some toasted pine nuts or chopped cucumber just before eating. Don’t skip the red pepper flakes, they add a subtle warmth that balances the tangy dressing.

Variations to Try With This Italian Dressing Salad

Go spicy by adding a handful of chopped pepperoncini or a drizzle of Calabrian chili oil. Swap the cannellini beans for chickpeas for a different texture. Turn it into a heartier main by tossing in shredded rotisserie chicken or canned tuna. For a dairy-free version, omit the Parmesan or use nutritional yeast. If olives aren’t your thing, leave them out, the salad is still packed with flavor.

Serve This Easy Lunch Salad With…

I love this vegetarian salad on its own with crusty bread or pita chips for dipping. For a more substantial meal, spoon it over a bed of arugula or mixed greens, or pile it onto ricotta toast or avocado toast. It also works beautifully tossed with warm pasta, just add a splash more olive oil if it seems dry. Any way you serve it, it’s a quick side dish or main that feels complete.

How to Store Leftover Marinated Artichoke White Bean Salad

Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day. If you’re making this ahead for meal prep, hold off on adding the fresh herbs until just before serving to keep them bright and green. Give the salad a good stir before eating to redistribute the dressing.

Frequently Asked Questions About This No-Cook Recipe

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them first. For this quick no-cook recipe, canned beans keep it fast and easy. If you use cooked dried beans, make sure they’re fully tender and well-drained.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check that your jarred roasted red peppers and artichoke hearts don’t contain any hidden gluten (most don’t).

How long does the dressing last?

The dressing can be made ahead and stored in the fridge for up to a week. Shake or whisk it again before using. But it’s so quick to whisk together fresh that I usually make it right when I need it.

Can I add cheese to this salad?

Absolutely. Crumbled feta, shaved Parmesan, or fresh mozzarella pearls would all be delicious. The recipe already includes a little Parmesan in the dressing, but you can add more on top.

Recipe

Marinated Artichoke, Roasted Red Pepper, & White Bean Salad

A fresh, no-cook Mediterranean salad with marinated artichokes, white beans, roasted red peppers, olives, and herbs—all tossed in a zesty Italian dressing.

easyVegetarian

15 min

Prep Time

15 min

Total Time

Servings

Lunch

Course

Italian

Cuisine

270 kcal

Calories

Ingredients

Servings

15.5 oz cannellini beans, rinsed and drained
12 oz marinated artichoke hearts, drained and chopped
12 oz roasted red peppers, drained and chopped
0.5 cup red onion, thinly sliced
0.25 cup kalamata olives, chopped
0.333 cup basil, chopped
0.25 cup parsley, chopped
0.25 cup olive oil

2 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1 tbsp Parmesan cheese, freshly grated
0.5 tsp kosher salt
0.25 tsp Italian seasoning
0.25 tsp crushed red pepper flakes

Instructions

1
In

Nutrition (per serving)

270kcal

Calorie breakdown

Protein23%62 kcal

Fat57%156 kcal

Carbohydrates20%55 kcal

How this was calculated — 15 of 15 ingredients matched

cannellini beansYardlong bean, raw207 kcal

marinated artichoke heartsTurkey, all classes, heart, raw476 kcal

roasted red peppersPepper, banana, raw92 kcal

red onionOnions, red, raw53 kcal

kalamata olivesOlive loaf, pork141 kcal

basilBasil, fresh18 kcal

parsleyParsley, fresh22 kcal

olive oilOil, corn, peanut, and olive530 kcal

red wine vinegarVinegar, red wine6 kcal

Dijon mustardMustard, prepared, yellow3 kcal

garlicGarlic, raw7 kcal

Parmesan cheeseCheese, parmesan, hard59 kcal

kosher saltSalt, table0 kcal

Italian seasoningSeasoning mix, dry, taco, original4 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

Serving size ≈ 260 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, mediterranean, No-Cook, Roasted, vegetarian

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