Balsamic Three-Bean Salad

8 ingredients
2 steps

Ingredients

  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1/2 cup balsamic vinaigrette
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 4 fresh basil leaves, torn

Directions

  1. 1
    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.
  2. 2
    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.

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