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Summer Bean Confetti Salad With Pickled Red Onion Vinaigrette

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Fine Cooking
Related tags
snacks dairy free low carb vegan vegetarian labor day lunch
Nutrition per serving    (USDA % daily values)
CAL
136
FAT
32%
CHOL
0%
SOD
3%

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Ingredients for 4 servings

3/4 lb. beans, assorted sizes and varieties, trimmed and cut into 1- to 2-inch lengths (3 cups)

Freshly ground black pepper

1/4 cup pine nuts, toasted (optional)

2 tsp. granulated sugar

1/2 cup thinly sliced red onion

1 Tbs. extra-virgin olive oil

1/4 cup red wine vinegar

Kosher salt

1/4 cup loosely packed torn fresh basil

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