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Epicurious

Two-Bean Salad

2.5

(5)

Image may contain Plant Vegetable Food and Nut
Two-Bean Salad

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 shallot, thinly sliced
1 (19-ounce) can cannellini beans, drained and rinsed

Preparation

  1. Step 1

    Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.

    Step 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.

TagsSaladGreen BeanBean and LegumeVegetableCannellini BeanWhite BeanSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarian5 Ingredients or FewerWeeknight MealsEasySimmerGourmet
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