Easy Cold Green Bean and Artichoke Salad Recipe

Ingredients

• 1.5 pounds green beans, trimmed
• 1 pint cherry tomatoes, halved
• 1 (14 ounce) jar marinated artichoke hearts, drained and chopped
• 0.5 medium red onion, sliced
• 0.25 cup black olives, pitted
• 1 (14 ounce) jar cannellini beans, drained and rinsed
• 0.25 cup freshly chopped parsley
• 1 tablespoon shaved Parmesan cheese, or to taste
• 0.25 cup balsamic vinegar
• 1 teaspoon Dijon mustard, or more to taste
• 1 clove garlic, minced
• salt and freshly ground black pepper to taste
• 0.5 cup olive oil
• sprig of parsley for garnish (optional)

Instructions

1. Bring a large pot of lightly salted water to a boil, then add the green beans. Cook them until they are tender-crisp, approximately 2 to 3 minutes. Drain the green beans and immediately transfer them to an ice bath to halt the cooking process; let sit for about 5 minutes. Once cooled, drain thoroughly and pat dry. Set aside prepared green beans.
2. In a large bowl, combine the blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and fresh parsley.
3. In a separate cup, whisk together the balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly add olive oil in a steady stream while continuously whisking until the dressing is fully emulsified and smooth.
4. Pour the prepared dressing evenly over the salad and finish by garnishing with freshly shaved Parmesan cheese. Add a sprig of fresh parsley for an extra touch, if desired.

Nutrition

• Calories: 363 kcal
• Fat Content: 28 g
• Fiber Content: 7 g
• Sugar Content: 2 g
• Sodium Content: 576 mg
• Protein Content: 7 g
• Cholesterol Content: 1 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g