3 Bean Salad with Balsamic Vinaigrette
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
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.