Cool Beans Salad

Whip up this simple salad for a last-minute luncheon or an impromptu picnic. Just cook those colorful beans and toss it all together!

Court this knightly series weekdays @ 12 on Nick

Ingredients

• 4 qt. water
• 2 tsp. salt
• 2 cups fresh green beans, trimmed and cut into 3-in. pieces
• 2 cups fresh yellow wax beans, trimmed and cut into 3-in. pieces
• 1 can (15.5 oz.) red kidney beans, drained and rinsed
• 3 tbsp. prepared pesto sauce
• 1 tbsp. olive oil
• 2 tsp. red wine vinegar
• Salt and freshly ground pepper

Directions

1. Step 1

   Bring water to boil with 2 teaspoons of salt. Add the green beans and cook until "crisp tender," or blanched, about 2 minutes. Remove from the water and run under cold water to stop cooking. Return the water to a boil. Add the wax beans and cook until crisp tender, about 2 minutes. Drain and run under cold water until chilled and to stop cooking.

2. Step 2

   In a medium bowl, combine the cooked green and yellow beans with the canned kidney beans. Toss well to combine.

3. Step 3

   In a small bowl, whisk together the pesto, olive oil, and vinegar. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Adjust the seasoning if necessary. Makes 4 1/2 cups.

Nurtition Facts

• Calories: 111
• Total Fat: 5g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 1mg
• Sodium: 295mg
• Total Carbs: 13g
• Fiber: 4g
• Sugar: 2g
• Protein: 5g