Artichoke & Bean Salad With Vinaigrette

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READY IN: 25mins
Recipe by Salt in SF

From The Fondue Cookbook, over 100 recipes

Ingredients Nutrition

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.

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