Lemon salad with two types of beans

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Juicy green beans and creamy white cannellini come together in this salad, delighting you with a combination of contrasting textures and a refreshing citrus flavor with a hint of heat from red pepper. Be careful not to overcook the green beans to keep them bright green and crisp, and use canned white beans to save on cooking time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g of green beans
One can (425 g) of cannellini beans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, lemon, red pepper flakes, cannellini beans

Cooking the dish according to the recipe:

Sprinkle half a sliced lemon with 1 teaspoon coarse salt and set aside. Cook 12 ounces (350 g) trimmed green beans in boiling salted water until crisp-tender, 5 minutes; drain and rinse. Sauté 2 crushed garlic cloves in olive oil over medium heat for 3 minutes.
Add a 14-ounce can of rinsed cannellini beans, green beans, and a pinch of red pepper flakes; cook for 2 minutes. Dry the lemon slices, chop them, and add to the beans along with the chopped parsley. Season with salt to taste.

Categories:

recipe / Picnic / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Salads with beans / Food Network - recipes