Italian Bean and Artichoke Salad Recipe
Ingredients
| Frozen green beans | 20 Ounce | |
| Frozen artichoke hearts | 10 Ounce | |
| Diced pimentos | 1⁄4 Cup (4 tbs) | |
| Olive oil/Salad oil | 1⁄2 Cup (8 tbs) | |
| Red wine vinegar | 1⁄4 Cup (4 tbs) | |
| Onion juice | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Powdered oregano | 1⁄2 Teaspoon | |
| Crushed rosemary | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Directions
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.
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.
Chef
