Green Bean, Artichoke & White Bean Salad

Fresh picked green beans
Prep Time: 
30 minutes
Number of Servings: 
4
Recipe Source: 
Clean Eating for Busy Families by Michelle Dudash, RD ($19.99, Fair Winds Press, 2012)

Ingredients

  • 1 cup fresh green beans, trimmed, cut into 1-inch pieces  
  • 1 (8 oz) package frozen artichoke heart quarters (about 114 c)*
  • 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
  • 1 large tomato, diced medium 
  • 14 cup chopped parsley
  • 2 scallions, sliced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1 12 tsp Dijon mustard
  • 12 tsp salt
  • 12 tsp dried basil
  • 14 tsp freshly ground black pepper
  • 14 tsp garlic powder
  • 14 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.