Artichoke & Bean Salad With Vinaigrette

Submitted by Salt in SF

"From The Fondue Cookbook, over 100 recipes"

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 6 Side Salads
• Serves: 6

ingredients

• Salad

• 2 cups French beans
• 2 cups canned cannellini beans
• 1 cup canned red kidney beans
• 2 cups artichoke hearts or 2 cups artichoke bottoms
• 1⁄4 black olives, pitted

• Dressing

• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon superfine sugar
• salt
• ground pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro

• Garnish

• fresh cilantro stem

directions

1. Trim green beans, cut into short lengths and cook in lightly salted water for 5 to 7 minutes or just until done. Drain and refresh in in cold water. Drain and place in a bowl.
2. Drain all the canned beans and rinse, then add to the French beans with the artichoke hearts or bottoms, olives, and scallions.
3. Blend the dressing ingredients, pour over the salad, stir lightly, and serve.