Vegan White Bean, Asparagus & Artichoke Heart Salad

Vegan White Bean, Asparagus & Artichoke Heart Salad


Serving Size: 4 servings










  • 1 15 oz. can quartered artichoke hearts, rinsed and drained
  • 1 15 oz. can white beans, rinsed and drained
  • 2 cups asparagus, cut into 1? pieces
  • 1/3 cup thinly sliced radishes (I used watermelon radishes – pretty!)
  • 4-5 scallions, chopped
  • 1 clove garlic, finely minced
  • 1 tbsp. orange juice
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. French mustard
  • 1 tbsp. nutritional yeast
  • splash soy sauce
  • salt & pepper to taste
  • fresh basil, for garnish


  1. Lightly steam or microwave the asparagus. Set aside.
  2. In a large bowl, whisk together the garlic, orange juice, lemon juice, red wine vinegar, mustard, nutritional yeast, soy sauce and salt and pepper. (No, I did not forget the oil.) Add the artichoke hearts, beans, asparagus, radishes and scallions, stirring to combine.
  3. Serve over a bed of fresh greens, if desired and top with basil.


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Posted Thursday, March 28, 2013 by Michael Gonzales in Recipes, Salads