Cold Green Bean and Artichoke Salad
Recipe information
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Cooking:
20 min.
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Servings per container:
5
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Source:

Ingredients for - Cold Green Bean and Artichoke Salad

1. Green beans, trimmed - 1 ½ pounds
2. Cherry tomatoes, halved - 1 pint
3. Marinated artichoke hearts, drained and chopped - 1 (14 ounce) jar
4. Red onion, sliced - ½ medium
5. Black olives, pitted - ¼ cup
6. Cannellini beans, drained and rinsed - 1 (14 ounce) jar
7. Freshly chopped parsley - ¼ cup
8. Shaved Parmesan cheese, or to taste - 1 tablespoon
9. Balsamic Vinegar - ¼ cup
10. Dijon mustard, or more to taste - 1 teaspoon
11. Garlic, minced - 1 clove
12. Salt and freshly ground black pepper to taste - 1 clove
13. Olive oil - ½ cup
14. Sprig of parsley for garnish (optional) - ½ cup

How to cook deliciously - Cold Green Bean and Artichoke Salad

1. Stage

Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.

2. Stage

Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.

3. Stage

Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.

4. Stage

Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.