Two Bean Salad
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- 3/4 pound green beans, trimmed and cut into 1-inch pieces
- 1 shallot, thinly sliced
- 1 (19-ounce) can cannellini beans, drained and rinsed
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 of Gourmet Magazine