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  • 1/2 lb. fresh green beans, trimmed
  • * 8 oz. jar marinated artichoke hearts
  • * 1/2 cup chopped walnuts
  • * 1/4 tsp. salt
  • * 1/8 tsp. pepper


  • Cook green beans in boiling salted water to cover, uncovered, for about 4-5 minutes until crisp tender. Drain and coarsely chop artichoke hearts, reserving liquid. Combine beans in bowl with artichoke hearts and their liquid and salt and pepper to taste.
  • Toast walnuts by tossing in a hot nonstick pan for 2-3 minutes. Top salad with walnuts and serve. Serves 4
  • UPDATE: Teresa tried this and loved it. She suggested some crumbled blue cheese or feta. (Sounds good to me!)

Categories: Salad 
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