Bean and Artichoke Salad

This recipe was submitted by M. McLellan 

• 2 (10 oz packages) frozen green beans, cooked
• 1 (10 oz package) frozen artichoke hearts, cooked
• 1/4 cup diced pimentos
• 1/2 cup olive or salad oil
• 1/2 cup red wine vinegar
• 1 teaspoon onion juice
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed rosemary
• 1/8 teaspoon pepper

Method

Cook green beans and artichoke hearts separately according to label directions; then drain and cool. Add pimentos. Cover and chill. Make dressing separately by combining olive oil with wine vinegar, onion juice, salt, oregano, rosemary and pepper. Lightly toss with bean mixture and chill well. To serve, drain beans and artichoke hearts from the dressing, using a slotted spoon. Mound on serving platter. Serve extra dressing alongside.

Yield: 6 servings

Note: Be careful not to marinate the beans and artichokes more than half an hour, or the green color will turn dull.