Red and Green Bean Salad with Sage-Lemon Dressing

(from athrahans’s recipe box)

Cook time: 5 minutes

Categories: Salads, Vegetarian

Ingredients

  • 1 pound fresh green beans trimmed and cut into 1-inch pieces
  • 2 tablespoons minced, fresh sage or 2 teaspoons dried
  • 2 tablespoons dry red wine (optional, but best)
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons olive oil extra-virgin
  • 1 clove garlic,large
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-ounce can red kidney beans,rinsed and drained
  • 1 yellow bell pepper,seeded and finely chopped
  • 1/2 cup red onions,finely chopped
  • 1/2 pint cherry tomatoes,halved
  • 1 large bowl ice water

Directions

  1. Place green beans in a steamer basket; set in a saucepan over 1-inch of boiling water. Cover tightly and steam the beans, until crisp-tender, 3-4 minutes. Drain and transfer beans to a large bowl of ice water. Cool the beans for 1 minute and then drain on layers of paper towels.

  2. Meanwhile, combine the sage, wine, vinegar, oil, garlic, lemon zest, salt, and black pepper in a large bowl. Add the green beans, kidney beans, bell pepper, onion, and tomatoes; toss well to coat. Serve at once.

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