Cannellini, Black and Green Bean Toss

  • 12 ounces green beans
  • 1 (15 oz.) can cannellini beans, rinsed
  • 1 (15 oz.) can  black beans, rinsed
  • 1 pint cherry or grape tomatoes, halved
  • 1 med size sweet onion, sliced
  • 1/4 cup olive oil
  • 1/2 Tablespoon sesame oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons grated lemon peel
  • Sea Salt and Black pepper
  • Fresh torn basil
  1. Cut green beans into 1-inch lengths and cook in a saucepan of salted water until crisp-tender, 4 to 5 minutes. Rinse under cold water; dry on paper towels.
  2. In a large bowl, toss together ingredients; season with salt and pepper. Sprinkle with basil.  Let stand at least 15 minutes and up to 2 hours before serving at room temperature.

o.

6 responses to “Cannellini, Black and Green Bean Toss

  1. Pingback: Cannellini, Black & Green Bean Toss | Plant Based Diet Adventures

  2. This looks terrific…and a good choice for any season. I’ll give it a try! 🙂

  3. petit4chocolatier

    This looks so healthy and delicious! I love cannellini beans and I think I would also add garbanzo beans!

  4. Hi, i think that i saw you visited my web site thus i came to return the favor.I am trying to find things to improve my site!I suppose its ok to use a few of your ideas!!

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