Name: Artichoke and Bean Salad
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Ingredients: For the salad:; 130g (4.5oz) green beans, trimmed and chopped into 3cm (approx. 1 inch) pieces. (I use around 2 generous handfuls); 1 cup cherry tomatoes, halved, lengthways; 1 tomato, roughly chopped; 200g (7oz) jar roasted, marinated artichoke hearts, chopped in quarters; 400g (15oz) tin of butter beans, drained and rinsed; 1 cup (loosely packed) parsley, finely chopped; 1/2 cup red onion, finely sliced; For the dressing:; lemons – the zest of 1, and the juice of 2; 2tbs extra virgin olive oil; 2tbs red wine vinegar; salt and pepper to taste

Description

This colourful artichoke and bean salad is one of my favourites. Quick and easy to prepare; it comes together in a few minutes and then just needs a little time for the flavours to develop. I am sure it will be a hit with both your vegan and meat-loving guests.

Ingredients

Scale

For the salad:

130g (4.5oz) green beans, trimmed and chopped into 3cm (approx. 1 inch) pieces. (I use around 2 generous handfuls)

1 cup cherry tomatoes, halved, lengthways

1 tomato, roughly chopped

200g (7oz) jar roasted, marinated artichoke hearts, chopped in quarters

400g (15oz) tin of butter beans, drained and rinsed

1 cup (loosely packed) parsley, finely chopped

1/2 cup red onion, finely sliced

For the dressing:

lemons – the zest of 1, and the juice of 2

2tbs extra virgin olive oil

2tbs red wine vinegar

salt and pepper to taste

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Instructions

1. Place the green beans in a shallow pan with 1cm of water. Boil for 3 minutes and remove from heat. They will still be crunchy, but will soften more with the dressing. You don’t want them soggy

2. Add all of the other ingredients to a large bowl

3. Add the green beans after they have cooled a little

4. For the dressing; combine and whisk all ingredients in a small bowl. Pour over the veggies and mix lightly to get the dressing coating everything.

Notes

*This salad is best served at room temperature.

*Leave it to stand on the counter for an hour or two before serving to allow the flavours to develop and mingle with the juices from the artichoke, tomatoes and beans.