Bean & Artichoke Salad
Amount Measure Ingredient — Preparation Method
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1 pound green beans — trimmed to 1 1/2″ lengths
1 jar marinated artichoke hearts — drained
15 ounces canned kidney beans — or other favorite beans drained & rinsed
1 medium red onion — large dice
1 lime — juiced
1 cup bell pepper — any color chopped
1 tablespoon fresh tarragon — chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/8 cup water
1 teaspoon coarse grain mustard
1 teaspoon dijon mustard
1 tablespoon fresh oregano — chopped
1 clove garlic — chopped
1/2 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 pint Grape Tomatoes — halved
Blanch the green beans in salted water, shock in ice water, drain and dry.
Combine onion and lime juice set aside to marinate for 10 minutes.
Cut the artichoke hearts in half or thirds if very large.
In a large bowl combine green beans, canned beans, red onion, bell pepper, artichoke hearts and tarragon.
Make dressing in blender add garlic, oregano, vinegar, water, mustards, salt & pepper, blend until oregano is chopped. With blender running slowly pour in Olive Oil to emulsify.
Add about 1/2 of dressing to the salad and toss, taste for seasoning add as needed. Garnish with tomatoes.
Save extra dressing to freshen up leftovers.
Eat Well….Be Well!