String Bean Salad
This crisp and sassy salad is the side dish that shows up overdressed—in the best way. With string beans, juicy tomatoes, creamy cannellini beans, and a zippy Italian dressing, it’s fresh, fast, and freakishly addictive.
Equipment
- Knife
- Large pot
- Cutting board
- Colander
- Large bowl
- Measuring cups and spoons
Ingredients
- 12 ounces fresh string beans green beans, ends trimmed and cut in half or thirds
- ¼ to ⅓ cup Italian dressing fat-free or regular
- ½ small red onion thinly sliced
- 1 cup canned cannellini beans drained and rinsed
- 1 cup cherry or grape tomatoes halved
- ⅓ cup sliced toasted almonds or pine nuts optional
- Salt and pepper to taste
Instructions
- Boil the Beans: Add a few inches of water to a large pot and bring it to a boil. Toss in the string beans and cook for 4 to 5 minutes, just until they’re bright green and barely tender.12 ounces fresh string beans
- Cool Them Down: Drain the string beans in a colander and rinse with cold water until completely cool. Pat them dry with a paper towel.
- Dress It Up: In a large bowl, toss the cooled string beans with the sliced red onion and Italian dressing. Give it a good mix so everything’s coated.¼ to ⅓ cup Italian dressing, ½ small red onion
- Mix in the Goods: Add the cannellini beans, halved tomatoes, a pinch of salt and pepper, and gently toss to combine. Taste and add more dressing or seasoning if needed.1 cup canned cannellini beans, 1 cup cherry or grape tomatoes, Salt and pepper to taste
- Serve or Chill: Serve right away or let it chill in the fridge for about an hour to marinate. If you're using nuts, sprinkle them on just before serving so they keep their crunch.⅓ cup sliced toasted almonds or pine nuts
