Two-Bean Salad
A refreshing salad combining crisp green beans and tender cannellini beans, dressed with a sherry vinegar and olive oil vinaigrette. Perfect as a side dish or light meal.
4 servings
10 min
Ingredients
- •2 tablespoons Sherry vinegar
- •¼ cup extra-virgin olive oil
- •¾ pound green beans
- •1 whole shallot
- •1 can cannellini beans
- •
Cooking Instructions
- 1.
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
2 min
- 2.
Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.
8 min
