Artichoke and Bean Salad

Name: Artichoke and Bean Salad
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

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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

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.
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.