Two Bean Salad
Whisk together the vinegar and oil and season with salt and 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.
Recipe courtesy Gourmet Magazine
Recipe courtesy of Sandra Lee