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Two-Bean Salad

Name: Two-Bean Salad
Ingredients: 2 tablespoons Sherry vinegar; 1/4 cup extra-virgin olive oil; 3/4 pound green beans, trimmed and cut into 1-inch pieces; 1 shallot, thinly sliced; 1 (19-ounce) can cannellini beans, drained and rinsed

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
2.
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.

Recipes sourced from Epicurious.com.

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