Recipe courtesy of Gourmet Magazine

Two Bean Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. Whisk together the vinegar and oil and season with salt and pepper in a large bowl.
  2. 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.