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Artichoke and Bean Salad

Hugh Davison

BY The Editors

PUBLISHED May 1, 2026

A can of beans, some jarred artichokes, good olive oil—this is assembly rather than cooking, but it transports me straight to long summer lunches in Europe, even if all the ingredients came from my pantry. Make it your own with whatever treasures you have on hand: garlic confit, cured lemons, some pickles. It’s perfect as a side dish but substantial and nutritious enough for a solo dinner eaten straight from the bowl. – Mélanie Masarin

 

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Artichoke and Bean Salad

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Makes 4 to 6 servings 1x

Units Scale

Ingredients

  • Juice of 1 lemon, plus more if needed
  • 2 teaspoons Dijon mustard
  • Flaky salt
  • 1/3 cup (80 ml) your best olive oil, plus more if needed
  • Two 14-ounce cans (680 g) white (cannellini) beans, drained
  • Two 10-ounce jars (450 g) marinated artichoke hearts, drained
  • One 10-ounce jar (225 g) roasted red peppers, drained and torn into small strips
  • Handful of parsley, savory, or dill
  • Freshly ground black pepper

Instructions

  1. In a large bowl, whisk together the lemon juice, mustard, and a pinch of salt. Slowly stream in the oil. Add the beans, artichokes, and peppers and toss gently. Let sit 10 minutes for the flavors to meld.
  2. Tear the herbs and add to the bowl. Taste and add more salt and/or lemon juice if desired. Finish with pepper and more oil as needed.

– Recipe excerpt from Riviera: Recipes from the Coast of France & Italy by Mélanie Masarin. Copyright © 2026 by Mélanie Masarin. Used with permission by William Morrow, an imprint of HarperCollins Publishers. All rights reserved.

 

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