Balsamic Three-Bean Salad Recipe
Here's my little girl's favorite salad. She eats it just about as fast as I can make it. Make it ahead so the flavors have plenty of time to get to know each other. —Stacey Feather, Jay, Oklahoma
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 cup sugar
- 1 garlic clove minced
- 3/4 teaspoon salt
- 2 cans (16 ounces each) kidney beans rinsed and drained
- 1/2 cup balsamic vinaigrette
- 2 cans (15 ounces each) cannellini beans rinsed and drained
- 4 fresh basil leaves torn
- 2 pounds fresh green beans trimmed and cut into 2-inch pieces
- Carbohydrate 7.78062308016666 g
- Cholesterol 0 mg
- Fat 0.647570973999999 g
- Fiber 2.61671100245419 g
- Protein 1.415236439 g
- Saturated Fat 0.101187336033333 g
- Serving Size 1 1 serving (88g)
- Sodium 1313.1135937086 mg
- Sugar 5.16391207771247 g
- Trans Fat 0.0307329518333334 g
- Calories 32 calories
Directions 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. 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. Yield: 12 servings (3/4 cup each). Originally published as Balsamic Three-Bean Salad in Simple & Delicious April/May 2014
