Ingredients
2 pounds fresh green beans, trimmed and cut into 2-inch pieces1/2 cup balsamic vinaigrette1/4 cup sugar1 garlic clove, minced3/4 teaspoon salt2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) cannellini beans, rinsed and drained4 fresh basil leaves, torn
Preparation
Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until 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.
