Three Bean Salad
Serves:
4
Prep Time:
Cook Time:
Total Time:
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:
Total Time:
Ingredients:
| 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 |
| ounce | one 15- can cannellini beans, rinsed and drained |
| ounce | one 15- 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
