1 pound fresh green beans or 2 cans
1 can water chestnuts, drained
1/2 pound mushrooms, quartered or sliced
1 can black olives, drained & sliced
16 to 18 cherry tomatoes halved or 4-5 roma tomatoes chopped
2 jars (6 oz each) marinated artichoke hearts
1/2 tsp dry basil
1/4 tsp oregano leaves
1/4 tsp grated lemon peel
2 tsp lemon juice
garlic salt and pepper to taste
Cook beans till just tender to bite, 5 to 7 minutes. Drain, plunge into cold water, drain. Turn into salad bowl.
Slice water chestnuts and add to beans along with mushrooms, olives and tomatoes. Drain artichokes, cutting in half if large, and add to bean mixture.
To the reserved marinade add the spices and lemon peel & juice, mix well. Pour over bean mixture. Cover and chill as long as overnight.