Easy Artichoke, Tomato, Green Bean And Potato Salad
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Easy Artichoke, Tomato, Green Bean And Potato Salad

Easy Artichoke, Tomato, Green Bean And Potato Salad

This delicious artichoke salad does not disappoint! Try it in place of your traditional potato salad or add cooked chicken to make a fresh super-fast meal for under $20.

  • Total Time

    20

    Mins

  • Servings

    4

    people

  • Ingredients

    10

    items


The recipe uses canned artichokes, which cuts down on the cost, but the lush array of fresh vegetables—juicy cherry tomatoes, crisp green beans and hearty red potatoes—makes the dish ultra lively.

Just add or pair with your favorite protein and you’ve got a budget-friendly fresh dinner. Elements of this recipe can be made ahead to make dinner time that much easier.

Ingredients

¾ lb

red potatoes, quartered

½ lb

green beans, cut into 2-in pieces

2 jars

marinated artichoke quarters (6 oz)* (reserve 2 tbsp of the marinade)

3 tbsp

olive oil

2 tbsp

fresh lemon juice or orange juice

1 tsp

Dijon mustard

2 tbsp

parsley, chopped

2 tsp

dried oregano

2 tsp

orange zest

1 cup

cherry tomatoes, halved

Salt, to taste

Pepper, to taste

*Most commercially bought packaged artichokes come in a marinade that is appropriate for this recipe.


directions

Step 1

Bring a large pot of water to boil. Add the green beans and blanch until crisp and tender, about 1 minute. Remove the beans from the hot water with a strainer or slotted spoon and refresh in a pot or bowl of cold water. Pat the beans dry to remove excess water.

Step 2

Add the quartered red potatoes to the same pot of water and cook until the potatoes are tender, about 8 minutes. Drain and cool.

Step 3

Drain the artichoke hearts, reserving 2 tablespoons of the marinade. In a bowl, add the reserved 2 tablespoons of artichoke marinade, plus the olive oil, lemon juice (or orange juice), Dijon mustard, parsley, oregano and orange zest. Whisk together until combined.

Step 4

Add the potatoes, green beans, artichoke hearts and cherry tomatoes to the bowl of dressing from Step 3 and toss to combine.

Step 5

Season to taste with salt and pepper. Serve chilled or at room temperature.


Nutrition Facts

Serving Size: ¼ of salad (287 g)

Calories

270

Calories From Fat

140

Total Fat

15g

Saturated Fat

1.5g

Trans Fat

0g

Cholesterol

0mg

Sodium

360mg

Total Carbohydrates

31g

Dietary Fiber

7g

Sugars

2g

Protein

7g