Fennel & Three Bean Salad

 

1/3

lb green beans

1

can (15 oz) Progresso® cannellini (white kidney) beans, rinsed, drained

1

can (15 oz) Progresso® dark red kidney beans, rinsed, drained

1/2

medium sweet onion, very thinly sliced (1/2 cup)

1

medium bulb fennel, very thinly sliced (1 cup)

1/4

cup olive oil

2

tablespoons red wine vinegar

2

tablespoons Dijon mustard

1

tablespoon finely chopped fresh basil

1

clove garlic, finely chopped

1/4

teaspoon pepper

1/8

teaspoon salt

• 1 Remove ends of green beans. Place steamer basket in 1/2 inch water in 2-quart saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender.
• 2 In large bowl, stir together green beans and remaining salad ingredients; set aside.
• 3 In small jar with tight-fitting lid, shake all dressing ingredients. Pour dressing over salad ingredients; toss gently. Refrigerate 1 hour to blend flavors. Serve at room temperature and refrigerate any leftovers.