Two-Bean Salad

Serves: 2

Jailyn Upton

1 January 1970

Based on User reviews:

50

Spice

58

Sweetness

47

Sourness

41

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

2 tbsps

Sherry Vinegar

1 cup

Extra-Virgin Olive Oil

1360 g

Green Bean (trimmed and cut into 1-inch pieces)

1

Shallot (thinly sliced)

1

Cannellini Bean (19-ounce can, drained and rinsed)

Directions:

1

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

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

3

Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking

4

Drain well, then add to dressing in bowl along with cannellini beans and toss well

5

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

6

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

7

Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking

8

Drain well, then add to dressing in bowl along with cannellini beans and toss well