Three-Bean Dinner Salad

More from this source
SF Gate

Comments

Add a comment

Ingredients

8 ounces green beans or haricots verts, trimmed

8 ounces yellow wax beans or Romano beans (see Note), trimmed

1 tablespoon white wine vinegar

1/4 red onion, half minced, the other half thinly sliced

1 tablespoon thinly sliced basil

-- Kosher salt and freshly ground pepper, to taste

3 tablespoons extra virgin olive oil, plus more to drizzle

1 1/2 cups cooked or canned cannellini or kidney beans (from a 15-ounce jar or can), drained and rinsed

1/2 pint cherry tomatoes, halved

4 cups mixed baby greens or baby arugula (optional)

-- Crusty bread to serve

You might also like

Lazy Day Peanut Noodle Salad Recipe
101 Cookbooks
Asian Noodle Salad
Pamela Salzman
Light And Healthy Summer Pasta Salad
Bakers Royale
Eggplant Salad With Israeli Couscous And Basil
Martha Stewart
Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Mustard-Roasted Chicken With Warm Frisée Salad...
Epicurious
Lentil And Couscous Salad
Whole Foods Market
Fried-Chicken Salad
Real Simple
Pistachio Arugula Pesto With Penne And Sauteed...
Vegan YumYum
Pearl Couscous Salad With Mint And Pecans Six I...
The Kitchn