1 pound fresh green beans
1 can artichoke hearts, not the marinated ones
1/2 cup pesto
1 tablespoon parmesan cheese
Cut the ends off the green beans and then cut each bean into thirds. Basically you're wanting bite sized pieces. Boil about 5 minutes or until they are the consistency you want in your salad. Drain the water. Mix in the remaining ingredients and stir to coat the veggies with the pesto.