Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Green bean, tomato and artichoke salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g fine green beans, trimmed
- 10 baby plum tomatoes, halved
- 400g tin artichoke hearts, drained and quartered
- ½ red onion, chopped
DRESSING
- 10 black olives, pitted and chopped
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- a large handful basil, chopped
Method
- STEP 1
Blanch the beans and drain, then dry on a tea towel and put in a large bowl with the tomatoes, artichokes and onion. Put the olives, mustard, vinegar and olive oil in a small jar with a fitted lid and season. Shake well and pour over the salad. Sprinkle with basil to finish.
