Two-Bean Salad

Ingredients for Two-Bean Salad

• 2 tablespoons Sherry vinegar

• 60ml extra-virgin olive oil

• 350g green beans, trimmed and cut into 1-inch pieces

• 1 shallot, thinly sliced

• 1 (550g) can cannellini beans, drained and rinsed

How to make Two-Bean Salad

Whisk together vinegar, oil, 1/4 teaspoons salt, and 1/8 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.