Breadcrumbs

balsamic three bean salad

Total Time: 25 Minutes + Chilling

Ingredients:

    • 2 lbs fresh green beans, trimmed and cut into 2 inch pieces
    • 1/2 cup balsamic vinaigrette
    • 1/4 cup sugar
    • 1 clove garlic, minced
    • 3/4 tsp salt
    • 2 cans (16 oz each) kidney beans, rinsed and drained
    • 2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained
    • 4 fresh basil leaves, torn

Yield: 12 Servings

Directions:

    1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
    2. In a large bowl, whisk vinaigrette, sugar, garlic, and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours.
    3. Stir in basil just before serving.

 

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