Cold Green Bean and Artichoke Salad

Ingredients

• 1/2 pound sgreen beans, trimmed
• pint cherry tomatoes, halved
• (14 ounce) jarmarinated artichoke hearts, drained and chopped
• 1/2 medium red onion, slice d
• 1/4 cup black olives, pitted
• (14 ounce) jarcannellini beans, drained and rinsed
• 1/4 cup freshly chopped parsley
• tablespoon shaved Parmesan cheese, or to taste
• 1/4 cup balsamic vinegar
• teaspoon Dijon mustard, or more to taste
• clove garlic, minced
• salt and freshly ground black pepper to taste
• 1/2 cup olive oil
• sprig of parsley for garnish (optional)

Instructions

1. 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.
2. Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
3. 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.
4. Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.

Tips

You can also use navy beans or other white beans instead of cannellini. Grape tomatoes work as well instead of cherry tomatoes.