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6-Can Mediterranean Bean Salad

Toss together beans and artichokes for a quick Mediterranean salad, perfect for serving as a side dish.

Recipe by Canned Food Alliance
mediterranean, lunch, nut free, vegetarian, salad, mothers' day


  • 1 can (15 ounces) artichoke hearts
  • 1 can (14 ounces) hearts of palm
  • 1 can (15 ounces) garbanzo beans
  • 1 can (15 ounces) premium small white beans
  • 1 can (15 ounces) red kidney beans
  • 1 can (15 ounces) pitted black olives
  • 2 cups fresh Parmesan cheese, shredded
  • 1 bunch green onions, trimmed, rinsed and chopped
  • 2 cups fat-free Italian dressing


  1. Drain and rinse the artichoke hears, hearts of palm, garbanzo beans, small white beans, red kidney beans and black olives.
  2. Cut the artichoke hearts into quarters and the hearts of palm into bite-sized pieces.
  3. Toss all of the canned ingredients, cheese, and green onions and dressing in a large bowl; cover and refrigerate.
  4. Toss before serving.