Three Bean and Artichoke Salad

Cooking Recipes Catalogue

Green beans, red kidney and butter beans join forces with artichoke hearts in this salad that works as well for a summer picnic as for a winter evening 's dinner. A nice coarse ground mustard, lemon juice and oil dressing is stirred in.

INGREDIENTS (for 6 servings):


  • In a medium bowl combine the butter beans, kidney beans, green beans and artichoke hears.
  • In a small bowl, whisk together the lemon juice, olive oil, mustard and salt and pepper to taste. Toss with bean mixture and serve.