Free Recipe Balsamic Bean And Artichoke Salad
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Balsamic Bean And Artichoke Salad Recipe
600 g Green beans
2 400 g. tins chick peas
8 Preserved artichoke hearts;
-(either in brine or
; oil – your choice)
1 sm Spanish onion; peeled and
-very
; finely sliced
1 md Carrot; coursely chopped
1/2 c Chopped parsley
1/2 c Chopped coriander
2 tb Fresh dill
3 tb Balsamic vinegar
1 tb Olive oil
1 Clove garlic; minced
1 ts Mustard
1 lg Lemon; juice of
Salt and pepper to taste
100 g Hazelnuts; toasted and
-roughly
; chopped
Balsamic Bean And Artichoke Salad Preparation
Steam, boil or microwave the beans until bright green and crisp-tender (do not overcook), drainwell and refresh in cold water, then cut diagonally in half. Place them in a large bowl and add the drained and rinsed chick peas, quartered artichoke hearts, finely sliced Spanish onion, grated carrot, parsley, coriander and dill. Stir to combine thoroughly. In a jug, whisk the balsamic vinegar, olive oil, garlic, mustard, juice and salt and pepper. When emulsified (thick) pour over the vegetable mixture and toss very well to coat the vegeetables in the dressing. Sprinkle with toasted hazelnuts and serve. Converted by MC_Buster. Per serving: 704 Calories (kcal); 44g Total Fat; (50% calories from fat); 20g Protein; 78g Carbohydrate; 0mg Cholesterol; 146mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 12 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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