This is a delicious salad featuring capers and a sherry vinaigrette.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Cover beans, onion, celery, and carrot with water in a large saucepan. Bring to a boil, then reduce heat and simmer until tender but not falling apart, 35 to 40 minutes. Season with salt. Drain; discard vegetables. In a large bowl, toss beans with 1/4 cup oil and the vinegar. Let cool slightly.
- Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss artichoke hearts with remaining 2 tablespoons oil. Roast, flipping once, until golden brown and crisp, 15 to 20 minutes.
- Add to beans with capers and parsley. Season with salt and pepper flakes and drizzle with oil. Serve warm or at room temperature.
Nutrition Facts : Calories 457 g, Fat 25 g, Fiber 19 g, Protein 15 g, SaturatedFat 2 g, Sodium 734 g
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