Two-bean salads are familiar summer fare. This recipe adds grape tomatoes and artichoke hearts for a boost of flavor, texture, and color.
Ingredients
- ½ pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 (15 oz) can garbanzo, red kidney, or cannelini beans
- 1 pint grape tomatoes, halved
- 1 (14 oz) can artichoke hearts packed in water, drained and chopped
- ¼ cup sliced red or Vidalia onion
- ¼ cup finely chopped parsley
Tarragon Dressing
- ¼ cup white balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic, peeled
- ¼ tsp salt
- 0.12 tsp black pepper
- 4 tbsp olive oil
- 1 tbsp chopped fresh tarragon
How to Make It
- In a medium saucepan, bring water to a boil. Add the green beans and cook for 3 to 4 minutes, until the beans are crisp-tender. Immediately drain the beans and cool.
- Make the dressing by combining the vinegar, mustard, honey, garlic, salt, and pepper in a blender or food processor until smooth. With machine running, gradually add the oil and tarragon.
- In a large serving bowl, toss the cooked green beans with the remaining salad ingredients.
- Pour the dressing over the salad and toss to coat. Serve at room temperature.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 181 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Trans Fat 0.0 g |
Sodium 569 mg 9% |
carbohydrates 25 g 19% |
Dietary Fiber 5 g 13% |
Protein 5 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |