Balsamic Three-Bean Salad

By: Stacey Feather, Jay, Oklahoma - found on Taste of Home

Category,
Yields1 Serving
 2 lbs fresh green beans, trimmed and cut into 2-inch pieces
 ½ cup balsamic vinaigrette
 ¼ cup sugar
 1 garlic clove, minced
 ¾ tsp 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
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

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.

Ingredients

 2 lbs fresh green beans, trimmed and cut into 2-inch pieces
 ½ cup balsamic vinaigrette
 ¼ cup sugar
 1 garlic clove, minced
 ¾ tsp 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

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

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.

Notes

Balsamic Three-Bean Salad
IngredientsDirections