Cook Day Club

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2-Bean Salad with Sage-Lemon Dressing

Aug 16, 10 • SaladNo CommentsRead More »

1 lb fresh green beans, trimmed, cut in 1 inch pieces
1 can red kidney beans, rinsed and drained
1 yellow pepper, chopped
1/2 pint grape or cherry tomatoes, halved
1/2 c finely chopped red onion

Steam green beans 3-4 minutes. Drain and transfer to bowl of ice water for 1 minute. Drain. Add remaining vegetables.

2 Tbls dry red wine
2 Tbls balsamic vinegar
2 Tbls olive oil
1 tsp lemon juice
1 large garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 Tbls chopped fresh sage

Mix dressing. Pour over veggies and toss. Serve at once.

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