TWO-BEAN SALAD

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TWO-BEAN SALAD

 

Active time: 15 min Start to finish: 20 min

2 tablespoons Sherry vinegar

1/4 cup extra-virgin olive oil

3/4 lb green beans, trimmed and cut into 1-inch pieces

1 shallot, thinly sliced

1 (19-oz) can cannellini beans, drained and rinsed

 

Whisk together vinegar, oil, 1/4 teaspoon salt, and

1/8 teaspoon pepper in a large bowl.

 

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. Drain in a colander and plunge into a large bowl

of ice and cold water to stop cooking. Drain well,

then add to dressing in bowl along with cannellini

beans and toss well.

 

Makes 4 servings.

 

 

Gourmet

August 2002

 

 

 

 

 

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