Green Bean, Artichoke & White Bean Salad

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Bright colors and flavors make this dish a crowd pleaser.

Prep Time: 
30 minutes
Number of Servings: 
Recipe Source: 

Clean Eating for Busy Families by Michelle Dudash, RD ($19.99, Fair Winds Press, 2012)

  • 1 c fresh green beans, trimmed, cut into 1-inch pieces  
  • 1 (8 oz) package frozen artichoke heart quarters (about 11/4 c)*
  • 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
  • 1 large tomato, diced medium 
  • ¼ c chopped parsley
  • 2 scallions, sliced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1½ tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp dried basil
  • ¼ tsp freshly ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp dried oregano
  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.