BALSAMIC THREE-BEAN SALAD

Balsamic Three-Bean Salad image

Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Previous Next

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

Steps:

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 Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges