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Under 30 Minutes

Two-Bean Salad

This classic Summer salad features in-season green beans for a fiber, beta-carotene, and vitamin C boost.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Krause, Johansen

Source: Everyday Food, June 2005


  • 3 tablespoons white-wine vinegar
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed and cut diagonally into 1-inch pieces
  • 1 can (15.5 ounces) cannellini beans, drained and rinsed
  • 1/2 cup minced red onion
  • Shaved Parmesan cheese, for serving (optional)


  1. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Set aside.

  2. Cook green beans in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander; pat dry with paper towels.

  3. Add warm green beans, cannellini, and red onion to dressing in bowl; season with salt and pepper. Toss well. Serve, garnished with Parmesan, if desired.

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