Source: dLife

This delicious salad features green beans, artichoke hearts and sweet red pepper.

Servings

9 oz Snap Beans, green, cut, frozen , cooked and drained (or cut green beans, cooked and drained)
8 oz Artichokes, hearts, frozen , cooked and drained
1 medium red bell peppers , cut into thin bite-size strips
3 tbsp walnut oil (or salad oil)
3 tbsp white wine vinegar
1 tbsp honey mustard
0.25 tsp salt
0.12 tsp ground cayenne (red pepper)
4 cup romaine lettuce , torn
0.25 cup chopped walnuts , toasted (or pecans)

1 In a large bowl combine the drained beans, drained artichoke hearts, and sweet pepper strips and set aside.
2 For dressing, in a screw top jar combine oil, vinegar, honey mustard, salt, and cayenne pepper. Cover and shake well.
3 Pour dressing over bean mixture. Stir gently to coat. Cover and chill for 6 to 24 hours, stirring once or twice.
4 To serve, spoon vegetables and marinade over romaine. Sprinkle with walnuts.