Green Bean Salad
1/2 lb. fresh green beans, trimmed
8 oz. jar artichoke hearts
1/2 cup chopped unsalted pistachios
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 into colander and immediately run cold water over the beans.
Drain artichokes, reserving liquid.
Coarsely chop artichoke hearts.
Combine all ingredients in medium bowl and toss gently to coat.
Serve immediately or cover and chill for 2 hours before serving.