• Gather all ingredients before starting the recipe.

Make Dressing

• Combine 3 tbsp olive oil, 1 clove grated garlic, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard and kosher salt and black pepper to taste. Taste and adjust as needed. Transfer to a deep mixing bowl.

Vegetables

• Peel and slice 1/2 medium red onion into thin slices and add to a deep mixing bowl.
  
• Rinse and drain 1 1/2 cups white cannellini beans and add to onions.
• Trim 12 oz French green beans tip to tail, place in a microwave safe dish, rinse under cold water, cover with cling wrap and microwave on high for 1-2 minutes, until crisp tender.
• Drain green beans and run under cold water until the beans cool off.
• Add cooked green beans to sliced onions and dressing
• Wash 1 lb cherry tomatoes, cut in half, and add to bean mixture and gently mix until well combined.
  
• Drain 12 oz marinated artichoke hearts, cut into smaller chunks and add to bean mixture.
  

Plating

• Transfer salad to a serving platter or individual serving plates.
• Using a vegetable peeler, cut 8-10 slices Parmigiano-Reggiano cheese and sprinkle on top of the salad.