| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 cups |
Ingredients
- Kosher salt
- Ice
- 8 ounces fresh green beans (about 2 cups), washed and cut in half
- 1/4 cup sherry vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- One 15-ounce can cannellini beans, rinsed and drained
- One 15-ounce can red kidney beans, rinsed and drained
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1 shallot, minced
- Freshly ground black pepper
Instructions
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
- Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 271 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 388 mg |
Reviews
I’ve made this three times and is now a regular in my lunch rotation for work. It’s delicious, filling and guilt free! This is so easy and I’ve even cheated with no sodium canned cut green beans and it was great. I didn’t have sherry vinegar, so I subbed apple cider vinegar and no regrets, it’s flexible. Definitely a keeper.
The sherry vinegar was a little too strong for my taste so I added in some red wine vinegar to brighten the flavor. Would definitely make again but would reduce the sherry vinegar to half and add more red wine vinegar. Still thought it was good though!
This recipe is so fresh and tasty. I used pinto beans and great northern beans since I had some in the pantry. I used 12 oz of green beans since that’s what came in the bag. After adding the dressing, it seemed like a bit much, so I added another can of great northern beans. Perfect.
This recipe is very easy, and I would definitely make it again. I would only make one suggestion. It is very vinegar forward. I am part German and usually think recipes need more vinegar. However, my suggestion would be to 1/2 the amount of Sherry Vinegar, and the salad definitely improves if left in the fridge for a few hours to overnight.
Awesome. I added sliced almonds.
I use this basic recipe except I use chic peas instead of pintos. Yum, yum, yum!
Excellent! I had to use frozen, then blanched green beans and didn’t have any basil and had to substitute red onion for the shallot, but it was still great and close enough to the original to give me the courage to post this. I will make it again!
Loved by ALL who taste it! We are now “required” to bring to family gatherings.
Thank you Jeff Mauro!
Thank you Jeff Mauro!
Super excellent! We don’t care for red kidney beans so I substituted halved cherry tomatoes. Lot of possibilities but don’t change the sherry vinegar.
This was a big hit! It was the first time making it. I’m adding this to the rotation as a great side dish.