Balsamic Three-Bean Salad
Ingredients
- 2 lbs green beans fresh, 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 cannellini beans rinsed and drained
- 4 basil leaves fresh, torn
Instructions
- 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. Yield: 12 servings (3/4 cup each).
Notes
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