Name: Cold Green Bean and Artichoke Salad
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Green beans, trimmed - 1 ½ pounds; Cherry tomatoes, halved - 1 pint; Marinated artichoke hearts, drained and chopped - 1 (14 ounce) jar; Red onion, sliced - ½ medium; Black olives, pitted - ¼ cup; Cannellini beans, drained and rinsed - 1 (14 ounce) jar; Freshly chopped parsley - ¼ cup; Shaved Parmesan cheese, or to taste - 1 tablespoon; Balsamic Vinegar - ¼ cup; Dijon mustard, or more to taste - 1 teaspoon; Garlic, minced - 1 clove; Salt and freshly ground black pepper to taste - 1 clove; Olive oil - ½ cup; Sprig of parsley for garnish (optional) - ½ cup

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.