Green And White Bean Salad
|Green beans||8 Ounce|
|Canned navy beans/Cannellini beans||2 3⁄4 Cup (44 tbs), rinsed and drained (White Colored)|
|Canned sweet peppers||3⁄4 Cup (12 tbs), drained|
|Tomatoes||3⁄4 Cup (12 tbs), cut into 1inch cubes|
|Olive oil||5 Teaspoon|
|Lemon juice||1 Tablespoon|
|Scallions||2 , thinly sliced|
|Chopped fresh thyme||1 3⁄4 Teaspoon|
|Chopped italian parsley||1 1⁄2 Teaspoon (Fresh)|
|Black pepper||To Taste|
In a medium saucepan, blanch the green beans in rapidly boiling water for 5 minutes, or until bright green and crisp-tender.
Drain; immediately plunge into ice water.
Drain and place in a large bowl.
Add the white beans, peppers and tomatoes.
In a small bowl, whisk together the oil and lemon juice; drizzle over the vegetables.
Add the scallions, thyme and parsley; mix well.
Add salt and pepper to taste.