Lemony Butter Bean & Roasted Artichoke Salad with Fresh Parsley Gremolata
This vibrant salad combines creamy butter beans and roasted artichoke hearts with a zesty lemon dressing, topped with a fresh parsley gremolata. It's a quick, protein-packed meal perfect for lunch or dinner, made entirely on the stovetop in just 25 minutes.
- 2 cups canned butter beans, drained and rinsed
- 1.5 cups jarred roasted artichoke hearts, drained and quartered
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 0.5 cup fresh parsley, finely chopped
- 1 clove garlic, finely minced
- 0.25 cup red onion, thinly sliced
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
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Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the butter beans and cook, stirring occasionally, until lightly golden and warmed through.
⏱️ 6 minutes 🌡️ Medium-highAdd the roasted artichoke hearts and sliced red onion to the skillet. Sprinkle with 0.5 tsp salt and 0.25 tsp black pepper. Sauté until the onion softens and artichokes are heated.
⏱️ 4 minutes 🌡️ MediumWhile the beans and artichokes cook, make the gremolata: In a small bowl, combine parsley, lemon zest, garlic, 1 tbsp olive oil, and remaining salt and pepper.
⏱️ 3 minutesRemove the skillet from heat. Drizzle lemon juice over the warm mixture, toss well, and transfer to a serving bowl.
⏱️ 1 minuteTop with the fresh parsley gremolata and sprinkle with crushed red pepper flakes if desired. Serve warm or at room temperature.
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Nutrition Information
Per serving. Values are approximate and may vary.
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