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)
Dressing
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
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Steps
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.
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