Ingredients
5
5 servings
- •1 ½ pounds green beans, trimmed
- •1 pint cherry tomatoes, halved
- •1 (14 ounce) jar marinated artichoke hearts, drained and chopped
- •½ medium red onion, sliced
- •¼ cup black olives, pitted
- •1 (14 ounce) jar cannellini beans, drained and rinsed
- •¼ cup freshly chopped parsley
- •1 tablespoon shaved Parmesan cheese, or to taste
- •¼ cup balsamic vinegar
- •1 teaspoon Dijon mustard, or more to taste
- •1 clove garlic, minced
- •salt and freshly ground black pepper to taste
- •½ cup olive oil
- •sprig of parsley for garnish (optional)
Instructions
- Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
- Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
- Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
- Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.
Nutritional Facts
Per 5 servings
- Calories: 363
- Carbohydrate: 26g
- Fat: 28g
- Fiber: 7g
- Protein: 7g
- Sugar: 2g
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