- 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!)