Vegetable Salad - cooking recipe

Ingredients

1/2 lb frozen green beans
1 - 15 oz can artichoke hearts, drained and chopped
1 bunch mixed herbs, finely chopped
2 None red onions, peeled and sliced
10 None cherry tomatoes, quartered
2.5 oz black olives
6 tbsp light balsamic vinegar
6 tbsp olive oil

Preparation

Blanch beans in boiling, salted water for 4-5 mins, drain and rinse under cold water.
Mix vinegar and oil and season to taste. Toss with vegetables and let marinate for 10 mins before serving.