Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light April 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

170 calories; calories from fat 22%; fat 4.2g; saturated fat 0.7g; mono fat 2.5g; poly fat 0.6g; protein 10.3g; carbohydrates 26.7g; fiber 5g; iron 2.7mg; sodium 400mg; calcium 89mg.
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