TASTY PEA AND CUCUMBER SALAD¾ c. plain Greek yogurt2 T. white wine vinegar2 T. olive…
Green Bean and Cannellini Salad
| Green Bean and Cannellini Salad | Print |
Recipe By: Alice Morrow
Green Bean and Cannellini Salad
Ingredients
- 1 (15-oz.) can cannellini beans, rinsed and drained (if you prefer to use cooked dried cannellini beans, they can be substituted)
- ¾-1 lb. fresh green beans
- ¼ c. plus 2 T. extra virgin olive oil
- ¼ c. fresh lemon juice
- ¼ c. balsamic vinegar
- ¼ c. fresh chopped parsley
- ½ c. chopped pitted kalamata olives
- Salt and fresh black pepper
Instructions
- In saucepan, boil salted water. Add green beans and cook until crisp tender. Drain and spread out on large rimmed baking sheet and let cool. Pat dry the beans with paper towels. Cut beans at diagonal into 1” pieces.
- In large bowl, combine olive oil, lemon juice, vinegar, parsley, and olives. Season to taste.
- Fold in cannellini and green beans. Season again to taste. Drizzle with a little extra virgin olive oil. Refrigerate and bring to room temperature to serve.
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