Roasted Artichoke Salad with bold flavors from fresh lime juice, spicy pickled jalapenos, black beans, sweet corn and smoky cumin, this salad has amazing texture and flavor! It is dairy-free and oil-free, making it nutritious and low-fat!
Summer is a hot one this year, isn’t it? I crave all types of food regardless of the weather, but I’ve really been craving artichokes. This Roasted Artichoke Salad is so darn delicious y’all! It is a little briny and salty, a little sweet from corn, smoky from cumin and herby from oregano and fresh cilantro, with a punch of heat from pickled jalapenos. The tart punch from fresh lime juice brings it all together making the whole salad come alive.
Roasting the artichokes for this salad gives if more flavor, while drying out the artichokes a bit, which is necessary in my opinion for a salad like this, as opposed to a creamy dip where it doesn’t really matter. Since the artichokes come in a very briny, salty mixture in the cans, draining them well, rinsing them, patting them dry and then roasting them takes away some of that overly salty flavor, and helps them not be so darn juicy.
After I posted these Vegan Crab Cakes, I got lots of questions and requests on how to use up extra artichokes and artichoke recipes in general. I wanted something with minimal effort. This recipe is it.
For this Roasted Artichoke Salad, all you need are 8 easy ingredients:
- black beans
- sweet corn
- red bell pepper
- pickled jalapenos
- dried oregano
- lime juice
Adding pickled jalapenos to this salad in just the right ratio to the remaining ingredients gives it a punch of heat in every couple of bites or so, without making it TOO spicy. Because hey, those suckers are spicy! I found 2 tablespoons of finely diced jalapenos to be just right, but hey, if you like your mouth to be on fire, add whole slices right at serving too!
Hope you all enjoy this really easy and quick salad! Be sure to let me know below after you make it!
And save that artichoke liquid and use it for this amazing Caesar Chickpea Sandwich, that has become a huge reader favorite!
Is your sweet tooth hitting you today? Don’t miss my last post, Vegan Chocolate Chip Muffins! Easy, fast, light, fluffy and oil-free.
Roasted Artichoke Salad
- Two 14oz cans quartered artichoke hearts in water, drained well
- 1 large red bell pepper diced
- 2 tablespoons (30g) lime juice
- 2 tablespoons (30g) finely diced pickled jalapenos
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 15 oz can low-sodium black beans, drained and rinsed (or 1 1/2 cups, 255g)
- 1 1/2 cups (180g) super sweet corn (I love Trader Joe's frozen, very sweet and flavorful!)
- 1/4 cup chopped fresh cilantro optional
- Preheat the oven to 400°F and line 2 sheet pans with parchment paper.
- Drain the cans of artichokes, (reserve the liquid and use for these Caesar Chickpea Sandwiches!) rinse well and pat them dry with a paper towel. The quartered artichoke hearts are best since they are less juicy, but if you can only find the whole hearts, just cut them in half. You want them cleaned and patted well so they are not overly salty in the final salad.
- Spread the artichokes out onto the pan making sure they don't overlap. Bake for 25 minutes until the bottoms have a nice brown color (see pic). Set the timer for 15 minutes and then add the pan of bell peppers to the bottom rack and bake them for the remaining 10 minutes (of the full 25 minutes). This should have both the artichoke hearts and peppers done at the same time.
- While they are baking, get out a small bowl and add the lime juice, oregano, cumin and jalapenos and stir to mix.
- Once the veggies are done roasting, add them to a large bowl.
- Heat up the beans and corn your preferred method. I just warmed them up in the microwave for a couple of minutes. Add them to the bowl of veggies.
- Pour the lime juice mixture over the bowl of ingredients and toss for a couple of minutes to make sure everything is well coated. Taste and if you want it more acidic, add more lime juice. Add salt to taste, if needed. Depending on the beans you used, you may or may not need any salt. I only added a good pinch since the artichokes do give a salty bite and my beans had some.
- You should get a spicy bite every couple of bites from the jalapenos, so it's not overly spicy for each bite, but if you are really brave for a spicier salad, add whole slices of the pickled jalapenos at serving. If desired, add fresh cilantro. Eat immediately or chill for a couple of hours if preferred.