Marinated Great Northern Beans with Artichokes, Mixed Olives & Herbs
Looking for an elegant & easy-to-make appetizer that has that wow-factor without all the work? This recipe is it! Served with a side of sliced baguette, it has that crunchy-creamy-salty combo that everybody loves!
- Pulse
- Beans
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes plus 30 minutes to marinate
- Makes
- 8 appetizer servings
Nutrition
- Serving Size 1/8 of recipe (not including bread)
- Calories 121
- Fat 6 g
- Saturated Fat 1 g
- Cholesterol 1 mg
- Carbohydrate 11 g
- Fibre 3 g
- Sugars 3 g
- Protein 6 g
- Sodium 279 mg
- Potassium 219 mg
- Iron 1 mg
Ingredients
- zest & juice of 2 lemons
- 1 cup (250 mL) cooked Great Northern Beans
- 1/4 cup (60 mL) thinly sliced red onion
- 1/2 cup (125 mL) black or green pitted olives, roughly chopped
- 1 roasted red pepper, sliced
- 1 jar (6 fl oz/170 mL) artichoke hears, drained & halved
- 1/4 cup (60 mL) fresh dill, minced
- 1/4 cup (60 mL) fresh parsley, minced
- 1/2 tsp (2 mL) salt
- pepper, to taste
- 3 Tbsp (45 mL) olive oil
- 1 Tbsp (15 mL) granulated sugar
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) red pepper flakes
- 1 cup (250 mL) plain Greek yogurt
- sliced baguette or sourdough bread, to serve
Directions
Zest the lemons into a large bowl. Add beans, onion, olives, roasted red pepper, artichoke, dill, parsley, salt and pepper. Stir to combine and set aside.
Place a saucepan over medium-high heat. Add lemon juice, oil, sugar, garlic and red pepper flakes. Whisk the ingredients together and bring to a simmer. Remove from heat and add to the bowl with the bean mixture. Toss gently to combine and set aside to marinate for 30 minutes, or up to 2 hours.
Just before serving, smear the yogurt on a serving platter. Season with salt and pepper, to taste. Top with the marinated beans and serve with toasted baguette or sourdough.
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