Three Bean Salad
Three Bean Salad
Crisp, blanched green beans add crunch to offset the tenderness of the kidney beans and cannellinis in this bright summer salad.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 307
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 307
kosher salt
ice
8 ounces fresh green beans (about 2 cups), washed and cut in half
1/4 cup sherry vinegar
2 teaspoons dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
1-15 ounce can cannellini beans, rinsed and drained
1-15 ounce can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 shallot, minced
freshly ground black pepper
Directions:
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
Source: foodnetwork.com
Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
