Artichoke, Red Bell Pepper, and White Bean Salad on Fresh Spinach Leaves

  • Serves: 8; 1/2 cup artichoke mixture and 1/2 cup spinach per serving


A sprinkling of feta cheese enhances this quick-to-fix red, white, and green salad.


1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
1/2 15-ounce can no-salt-added navy beans, rinsed and drained
1/2 medium red bell pepper, finely chopped
1/3 cup finely chopped red onion
3 tablespoons crumbled fat-free feta cheese
3 tablespoons light Italian salad dressing
1 teaspoon dried oregano, crumbled
2 medium garlic cloves, minced
4 cups fresh baby spinach (about 4 ounces)

Cooking Instructions

In a medium bowl, stir together all the ingredients except the spinach. Spread the spinach on salad plates. Top with the artichoke mixture.

Cook's Tip

If this is more salad than you need at one time, you can halve all the ingredients.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
0.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
0 mg
209 mg
10 g
2 g
2 g
3 g

Dietary Exchanges

1/2 carbohydrate

This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at


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