Cold Green Bean And Artichoke Salad Recipes

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THREE BEAN AND ARTICHOKE SALAD



Three Bean and Artichoke Salad image

This evolved because I always thought that the traditional three bean salad needed a little something extra to make it more flavorful and interesting. Try this recipe and see if you agree.

Provided by Geema

Categories     Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can butter beans or 1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
2 cups cooked green beans, fresh,frozen or canned
1 1/4 cups marinated artichoke hearts, drained and cut in half
2 green onions, white part only,sliced thin
2 tablespoons sun-dried tomatoes packed in oil, chopped
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons coarse grained prepared mustard
salt and pepper

Steps:

  • In a medium bowl combine the butter beans, kidney beans, green beans, onions, dried tomatoes and artichoke hearts.
  • In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste.
  • Toss with bean mixture and chill for several hours before serving.

Nutrition Facts : Calories 255.5, Fat 10.6, SaturatedFat 1.4, Sodium 489.3, Carbohydrate 34.2, Fiber 9.3, Sugar 1.4, Protein 8.7

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD



Marinated-Artichoke and Green-Bean Pasta Salad image

Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1 pound cavatappi or other short, corkscrew-shaped pasta
Kosher salt
1 pound green beans, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
2 jars (each 12 ounces) marinated artichoke hearts
2 cups packed flat-leaf parsley leaves, chopped
Finely grated zest of 1 lemon, plus 2 tablespoons fresh juice
1/2 cup thinly sliced red onion (from 1 small onion)
1/2 cup finely grated Parmesan
Red-pepper flakes, for serving

Steps:

  • Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
  • Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

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