Randy Mayor
4 servings (serving size: 1 cup)

If you run into baby artichokes in your market, be sure to grab them. Although a little labor-intensive to prepare, they are delicious in this vegetarian bean salad. If you don't have baby artichokes, you can use fresh artichoke bottoms or, in a real pinch, canned hearts.

How to Make It

Steam the artichokes, covered, for 10 minutes or until tender. Steam the asparagus, covered, for 2 minutes. Combine the radishes and remaining ingredients in a bowl, and gently stir in artichokes and asparagus.

Ratings & Reviews

Hungryfour's Review

October 23, 2013
This is a GREAT recipe...and SO healthy! I used canned artichokes (not packed in oil) and dried basil instead of fresh and it was awesome. HALF the basil amount if you use dried. I will make this often!!

JessicaNat's Review

May 19, 2013

greyout's Review

January 13, 2013

dlwykes's Review

June 29, 2012
This was very bland and dry I added more dressing and some garlic then added some red wine vinegar but still nothing special or anything I would make again. CL has so many other good mouth watering salads.