Marinated Artichoke Bean Salad with Crispy Shallots

Ingredients

• 1 can (14 oz) of marinated artichoke hearts, drained and chopped
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 large shallots, thinly sliced
• 1/2 cup all-purpose flour
• Oil for frying

Instructions

1. Heat oil in a frying pan over medium heat. Place sliced shallots in a bowl, sprinkle with flour, and toss until evenly coated. Carefully add shallots to the hot oil, ensuring they are submerged for even cooking. Fry for about 2-3 minutes or until golden brown, stirring occasionally to prevent burning and promote even frying. Remove from oil and drain on paper towels to absorb excess oil. Set aside in a single layer.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
3. In a large bowl, combine chopped artichokes, chickpeas, black beans, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix.
4. Pour the dressing over the salad and toss until everything is well coated.
5. Just before serving, sprinkle the crispy shallots on top of the salad.

Nutrition