1 cup Green Beans
2 cups Marinated Grilled Artichokes
1 cup of Marinated Roasted Tomatoes
1 cup Marinated Gigante Beans
1 bulb Fennel (Sliced)
½ cup EVOO
¼ cup Red Wine Vinegar
½ tsp Salt
¼ tsp Black Pepper
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Directions
1. Snip the green beans and cut them in half, place them into boiling water, and cook for 5-6 minutes or
until cooked but still have a crunch.
2. Remove the green beans from the boiling water and place them into cold water to cool the beans.
3. Once cooled remove them from the water and drain completely.
4. Open the container of artichokes, cut them in half and place them in a stainer and allow them to
drain completely.
5. Open the container of beans and drain them completely.
6. Open the container of roasted tomatoes and drain them completely
7. Slice the fennel bulb into thin strips and retain the frons for later use.
8. In a bowl, add the artichokes, beans, roasted tomatoes, green beans, fennel, EVOO, vinegar, salt and
black pepper.
9. Mix until all ingredients are fully incorporated and garnish with fennel frons.
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