Instructions:
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.
4 ounces wax beans, trimmed and cut into 1-inch pieces (about 1 cup) 4 ounces sugar snap peas, trimmed and cut in half (about 1 cup) 1 tablespoon extra-virgin olive oil 4 scallions, sliced into 1 / 4 -inch rounds 3 garlic cloves, minced 1 1 / 2 cups cooked cannellini beans, drained 2 beefsteak tomatoes, cut into 1 / 2 -inch dice, juice and seeds reserved 1 / 2 teaspoon coarse salt Freshly ground black pepper 1 cup loosely packed fresh basil leaves
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil over high heat. Add the wax beans, and cook until crisp-tender and bright, about 2 1 / 2 minutes. Remove the beans with a slotted spoon, and immediately plunge into the ice bath. Drain, and set aside. Repeat with the snap peas, blanching them about 1 minute.
- Heat the oil in a large saute pan over medium heat. Add the scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add the cannellini beans, and cook until just heated through, about 2 minutes more.
- Transfer the mixture to a large bowl. Add the wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut the basil into very thin strips; add to the bean mixture. Toss to combine; serve warm.
SERVES 4
