Monday, 20 April 2015

Italian Bean and Artichoke Salad

*Be careful not to marinate the beans and artichokes more than half an hour, or the green color will turn dull.
Serves 6


3 ½ cups green beans (or two pkgs 10 oz frozen), cooked and diced
2 cups (10 oz pkg frozen) artichoke hearts, cooked and diced
¼ cup diced pimento
½ cup olive oil
¼ cup red wine vinegar
1 tsp onion juice
½ tsp salt
½ tsp oregano
¼ tsp crushed rosemary
1/8 tsp pepper


Cook green beans and artichoke hearts separately according to label directions; then drain and cool. Add pimentos, cover and chill. Make dressing separately by combining olive oil with wine vinegar, onion juice, salt, oregano, rosemary and pepper. Lightly toss with bean mixture and chill well. To serve: drain beans and artichoke hearts from the dressing, using a slotted spoon. Mound on serving platter. Serve extra dressing alongside, if desired.


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