by kirra » Sun Oct 05, 2008 2:48 pm
White Bean, Green Bean & Tomato Salad
Ingredients:
5 cups (1-inch)green beans, cut in 1-inch pieces
1 cup finely chopped tomato
1 tablespoon chopped fresh dill
1 (15-ounce) can navy beans, rinsed and drained
1/2 cup feta cheese, crumbled
Dressing:
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Preparation:
In a small bowl, whisk dressing ingredients together. Place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into iced water; drain.
Place beans in a large bowl with tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.
Cover and chill at least 1 hour. Serves 4
[b][size=150]White Bean, Green Bean & Tomato Salad [/size]
Ingredients:[/b]
5 cups (1-inch)green beans, cut in 1-inch pieces
1 cup finely chopped tomato
1 tablespoon chopped fresh dill
1 (15-ounce) can navy beans, rinsed and drained
1/2 cup feta cheese, crumbled
[b]Dressing:[/b]
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
[b]
Preparation: [/b]
In a small bowl, whisk dressing ingredients together. Place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into iced water; drain.
Place beans in a large bowl with tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.
Cover and chill at least 1 hour. Serves 4