3 Bean Salad with Balsamic Vinaigrette

INGREDIENTS

400g fresh green beans, trimmed and cut into 2-inch pieces

1/2 cup balsamic vinaigrette (brought or one of Delmaine’s recipe )

1 garlic clove, minced

1 Tablespoon of sugar

3/4 teaspoon salt

1 can of Delmaine Kidney Beans, rinsed and drained

1 can of Delmaine Cannellini Beans, rinsed and drained

2 fresh basil leaves, torn

Optional – Balsamic Vinaigrette

150ml of Delmaine Extra Virgin Olive Oil

150ml Cup of Delmaine Balsamic Vinegar

1 tsp of Delmaine Wholegrain Mustard (you can swap out for Delmaine Dijon)

¼ tsp of Salt

¼ tsp of Pepper

DIRECTIONS

Steam or boil green beans till crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.

In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

For Balsamic Vinaigrette, Place all ingredients in a jar and shake.