Green Bean, Artichoke & White Bean Salad

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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 1 ¹⁄₄ c)*
1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
1 large tomato, diced medium
¹⁄₄ c chopped parsley
2 scallions, sliced
2 Tbsp red wine vinegar
2 Tbsp extra-virgin olive oil
1 ¹⁄₂ tsp Dijon mustard
¹⁄₂ tsp salt
¹⁄₂ tsp dried basil
¹⁄₄ tsp freshly ground black pepper
¹⁄₄ tsp garlic powder
¹⁄₄ tsp dried oregano

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.
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.
Add vegetables and remaining ingredients to a medium mixing bowl and mix well. Chill for at least 2 hours and up to 4 days.