Try this modern take on a childhood deli staple at your next summer gathering! Fresh dill, shallots, and white balsamic vinegar elevate your standard bean salad to something special. Be sure not to skip “shocking” the cooked beans in ice water –it’s what helps them retain their crisp bite and gorgeous color.
Ingredients
1 lb yellow wax beans
1 lb green beans
2 15 oz cans dark kidney beans, drained and rinsed
⅔ cup minced shallot
3 tbsp chopped fresh dill
¼ cup olive oil
4 tsp white balsamic vinegar
1 tsp Dijon mustard
1 tsp sugar
1 tsp kosher salt
¼ tsp pepper
Tools
Instructions
Bring a large pot of salted water to a boil.
Cook beans for 8-10 minutes or until tender.
Drain and immediately plunge into a large bowl of ice water for 3-4 minutes to “shock” beans and keep them bright green/yellow. Drain well and pat dry.
Combine beans, kidney beans, shallot, and dill in a large bowl.
Whisk together remaining ingredients and pour over salad.
Note: This is a great make-ahead party dish – the flavor improves as the vinaigrette soaks in and it’s equally delicious served chilled or at room temperature.