Imagine a salad so vibrant, so refreshing, that it transports you instantly to a sun-drenched Mediterranean coastline with just one bite! This Green Bean Artichoke Salad isn't just another side dish—it's a culinary adventure that combines crisp green beans, tender artichoke hearts, and a zesty vinaigrette that will make your taste buds dance. Perfect for health-conscious foodies and flavor seekers alike, this recipe promises to elevate your dining experience from ordinary to extraordinary in just 20 minutes!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 cups green beans, trimmed
- 1 can (14 oz) artichoke hearts, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the green beans by washing them thoroughly under cold running water. Trim off the tough ends of the beans using a sharp knife.
- Bring a medium-sized pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 3-4 minutes until they are bright green and crisp-tender.
- Immediately drain the green beans and transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color and crisp texture.
- Drain the artichoke hearts from the can and pat them dry with paper towels. If the artichoke hearts are large, cut them into bite-sized pieces.
- Halve the cherry tomatoes by slicing them vertically, ensuring even and uniform size for better presentation.
- In a small mixing bowl, whisk together olive oil, fresh lemon juice, salt, and black pepper to create a light vinaigrette dressing.
- Drain the green beans completely and pat them dry with clean kitchen towels to remove excess moisture.
- In a large serving bowl, combine the blanched green beans, artichoke hearts, and halved cherry tomatoes.
- Pour the prepared vinaigrette over the vegetables and gently toss to ensure even coating.
- Sprinkle crumbled feta cheese over the salad, adding a creamy and tangy element to the dish.
- For best flavor, let the salad sit at room temperature for 5-10 minutes before serving to allow the flavors to meld together.
- Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- Blanching Perfection: The key to maintaining your green beans' bright color and crisp texture is the ice bath technique. Don't skip this step—it stops the cooking process and locks in that beautiful green hue.
- Vinaigrette Secrets: Whisk your dressing thoroughly to ensure the olive oil and lemon juice emulsify, creating a smooth, well-balanced coating for your vegetables.
- Flavor Enhancement: Let the salad rest for 5-10 minutes before serving. This allows the ingredients to marinate and intensify their flavors.
- Ingredient Freshness: Use the freshest green beans and highest quality artichoke hearts you can find. The quality of ingredients makes a significant difference in the final dish.
- Customization Options: Feel free to add toasted pine nuts or swap feta for goat cheese to personalize your salad and keep things interesting!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
