Balsamic Three-Bean Salad Recipe

By ldelmas

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) white kidney or cannellini beans, rinsed and drained
• 4 fresh basil leaves, torn

Preparation

Step 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.

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).