Antipasto Salad

1 1/2c fresh or frozen green beans, cut in 1in segments
1 can garbanzo beans, drained
1 can sliced black olives (omit for gluten free), drained
1 med tomato, chopped
2 sm or 1 lg jar marinated artichoke hearts, drained
a few thin slices of red onion
mixed greens

Dressing:
1/3c olive oil
3T lemon juice
1t Dijon mustard
1 garlic clove, minced
Dash salt
Dash pepper

Blanch green beans until they’re bright green and tender. Drain, shock under cold water, and set aside.

Mix beans with garbanzos, olives, tomato, artichoke hearts, and onion.

Put greens in a bowl and top with vegetables.

Serve with dressing.


adapted from The American Vegetarian Cookbook by Marilyn Diamond