Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed bean salad recipe.
Serve at a potluck or for a beautiful salad at brunch alongside grilled chicken, scallops or fish.
Spread them out to cool.
Arrange the green beans and remaining ingredients on a platter.
Serve with the dressing.
Garnish with the chopped basil, if desired.
Try homemade beans instead of canned.
Start with 1 pound of any pop in of dry beans and rinse well.
Place in a large bowl and cover with 2 inches of cold water.
Let soak at least 8 hours or overnight.
Remove from heat and let stand, covered, for 1 hour.)
Drain the beans, transfer to a large pot and cover with 3 inches cold water.
Bring to a boil, skimming off any foam.
(Use about 1 teaspoon salt per pound of beans.)
Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
