Step 1
Cook frozen Birds Eye Baby Beans following packet directions, set aside to cool.
Step 2
In a large bowl gently combine lettuce leaves, tomatoes, walnuts, artichokes and cooled beans.
Step 3
In a jar, combine olive oil, balsamic vinegar and brown sugar and shake to combine. Pour dressing over salad just before serving.
Tip
If artichoke pieces are large, slice into halves or quarters.