Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 lbs. fresh green beans, trimmed and cut into 2-inch pieces
• 1/2 cup balsamic vinaigrette
• 1/4 cup sugar
• 1 garlic clove, minced
• 3/4 tsp. salt
• 2 cans (16 oz. each) kidney beans, rinsed and drained
• 2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained
• 4 fresh basil leaves, torn

Directions

1. Fill a Dutch oven thre-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3 to 6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.

2. In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans, toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

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