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:
- 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.
- 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.
- Stir in basil just before serving.