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Artichoke Asparagus and Green Bean Salad

This artichoke, asparagus and green bean salad combines ingredients from the pantry with ingredients from the garden to create an easy, light, fresh and delicious summer salad.
I love making this salad as a side dish to bring along to bbq’s and cookouts.  It’s perfect for a potluck style get together.
Artichokes are one of my all time favorite vegetables.  I grew up eating them. My Mom usually cooks them whole and then stuffs them.
When I make them myself, I love to steam them, quarter them and then finish them on the grill.
But sometimes, when time is not on my side, I am grateful that I can turn to my pantry for an artichoke shortcut.
Canned (or jarred) artichoke hearts are a delicious and easy way to work artichokes onto the menu without doing a ton of work.  They’re perfect for salads just like this one, and are also great for sandwiches too.

How To Make Artichoke Asparagus + Green Bean Salad

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5 from 2 votes

Artichoke Asparagus & Green Bean Salad

*Pro-Tip: This is a great way to put your summer veggies to work.  The combination of artichokes, green beans, and asparagus is simple, fresh and flavorful.
Course: DINNER, LUNCH, salad + dressing
Cuisine: American, gluten free, low carb + keto, sides, vegan, vegetarian
Author: Dani Spies
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Calories: 318kcal


  • 1/2 pound green beans trimmed (1/2 pound)
  • 1 bunch of asparagus trimmed
  • 1 15- ounce can of quartered artichoke hearts drained
  • 1/4 cup of chopped red onion
  • 1 fat cloves of crushed garlic
  • 10 leaves of basil rolled and sliced into ribbons
  • The juice of one lemon 3 tablespoons
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  • In a large bowl combine artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Gently toss everything together and set aside.
  • Cut green beans and asparagus into one inch pieces.
  • In a medium steaming pot, steam the green beans and asparagus until al dente. This will take two to three minutes. We want to get the raw edge off of the veggies, but still want them to have lots of texture and bite.
  • Gently toss the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Add a little more salt and pepper to taste and then finish with the fresh sliced basil.
  • Serve and enjoy!


Look for artichoke hearts that are packed in water instead of oil.  This will keep the salad light and fresh and allow you to control the quality and type of oil that you use.


Calories: 318kcal | Carbohydrates: 16g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 14mg | Potassium: 479mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1565IU | Vitamin C: 27.6mg | Calcium: 84mg | Iron: 2.3mg