Green Bean, Artichoke & White Bean Salad
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 cup fresh green beans, trimmed, cut into 1-inch pieces  
  • 1 (8 oz) package frozen artichoke heart quarters (about [q:11/4] c)*
  • 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
  • 1 large tomato, diced medium 
  • [q:1/4] cup chopped parsley
  • 2 scallions, sliced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp salt
  • [q:1/2] tsp dried basil
  • [q:1/4] tsp freshly ground black pepper
  • [q:1/4] tsp garlic powder
  • [q:1/4] tsp dried oregano
Directions
  1. Fill a medium saucepan halfway with water and bring to a boil over high heat. Add a pinch of salt and green beans and boil for 4 minutes.
  2. Add artichokes and continue to boil for 5 minutes until vegetables are tender. Drain and add vegetables to a bowl of ice water to cool quickly. Drain again.
  3. Add vegetables and remaining ingredients to a medium mixing bowl and mix well. Chill for at least 2 hours and up to 4 days.