This is a beautiful salad with all of it’s colorful ingredients!
I came up with it last year and took it to our neighbor’s house for Thanksgiving. I wanted to share it with you now in case you wanted to make it part of your Thanksgiving dinner this year.
I’m sorry there aren’t more photos but I just haven’t had time to make it again to get a few more shots. I figured it was more important to just get it posted!
I use the whole 2 pound bag of small grean beans that I get from Costco in this recipe. They are so incredible and much more tender than “regular” green beans.
This salad has artichoke hearts in it (I use the canned artichoke hearts from Trader Joe’s- they are not marinated). It also has olives, sun dried tomatoes, red bell pepper and a lot of pine nuts mixed in right before you serve it.
I have been making the dressing that I used for this salad for many years. You will not use the whole amount of dressing but you can store it in your refrigerator for several days- it’s great on any salad.
The dressing is Sun Dried Tomato, Basil and Balsamic Vinegar. There are a couple of tablespoons of mayonaise in it to make it creamy.
This Green Bean Salad would be great to take to a potluck or any kind of gathering because it is beautiful and people won’t hesitate to try it.
I shared the link to this recipe with Gluten Free Wednesdays at The Gluten Free Homemaker, Potluck Sunday at Mommy’s Kitchen, Real Food Wednesday at Kelly The Kitchen Kop, with Designs By Gollum, which is a beautiful design blog that also hosts Foodie Friday and with Delicious Dishes at It’s A Blog Party, Fight Back Friday at Food Renegade, Full Plate Thursday at Miz Helen’s Country Cottage, Tuesday Night Supper Club at Fudge Ripple, This Weeks Cravings at Mom’s Crazy Cooking
Green Bean Salad With Artichoke Hearts And Sun Dried Tomatoes
Cut 2 pounds of green beans (8 cups) into bite size pieces and steam until just cooked.
Rinse beans with cold water and let drain. This part of the recipe can even be done the day before.
Place the rest of the vegie ingredients in a large bowl:
1- 14 oz can (1- 1/3 cups chopped) of artichoke hearts (I use Trader Joe’s- not marinaded)
3/4 cup black olives, chopped
1/2 cup red bell pepper, chopped small
1 cup onion, chopped (I saute for a minute or two in 1/4 cup of water if “hot”, then rinse with cold water and let drain)
1/2 cup parsley, chopped fine
1/2 cup sun dried tomatoes (I use Trader Joe’s packed in oil with herbs)
Add cooked and cooled green beans and stir everything together. Refrigerate until you make the dressing.
When ready to serve, mix in 1 cup of pine nuts that have been toasted lightly in a pan.
Add about 1/2 cup plus 2 Tblsp of the dressing to the salad right before serving and mix everything together well.
I grate a little bit of Reggiano cheese on the top of the salad before serving.
Creamy Sun Dried Tomato, Basil and Balsamic Dressing
Blend all ingredients together in a food processor or blender.
10 large leaves fresh basil, chopped
1 clove garlic, chopped
4 sun dried tomatoes (I use Trader Joe’s packed in oil), chopped
1 Tblsp chopped shallot or onion (saute lightly in water 1st if “hot”)
1/4 cup grapeseed oil
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar (I use Trader Joe’s in the square bottle)
1/4 teaspoon cayenne pepper
salt and pepper to taste
2 Tblsp mayonaise
2 Tblsp sugar
1/2 cup water
1-2 teaspoons grated Reggiano cheese
Blend everything together well then pour dressing into a small bowl.
Add 2 Tblsp minced fresh basil
This dressing can be made earlier in the day before you serve it, just keep it chilled in the refrigerator.
You will not use this whole recipe of dressing for the bean salad. Enjoy it for a couple of days on any kind of green salad and it will be great.
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