Balsamic Three-Bean Salad
Ingredients
- 2 pounds 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 teaspoon salt
- 2 cans (16 ounces each) kidney beans, rinsed and drained ⓘ
- 2 cans (15 ounces each) cannellini beans, rinsed and drained ⓘ
- 4 fresh basil leaves, torn ⓘ
Instructions
- Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
- 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.
Nutrition & Diet Analysis (per serving)
262
kcal
13% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).