Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 1 can Cento Cannellini Beans (19 oz), drained & rinsed
- 1 can Cento Red Kidney Beans (19 oz), drained & rinsed
- 1 cup Cherry Tomatoes, halved
- 1/4 small Shallot, thinly sliced
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives, chopped
- 2 cloves Garlic, finely grated
- 1/2 cup Fresh Parsley, chopped
- 1/4 cup Fresh Basil Leaves, torn
- 6 oz Feta Cheese, crumbled
- 1 Lemon, juiced
- 1 tsp Dijon Mustard
- 1 tsp Cento Oregano
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 lb Fresh Green Beans
Directions
Bring a pot of salted water to a boil and blanch the green beans for 2 to 3 minutes until tender but still crisp, then transfer immediately to ice water and drain well. In a small bowl, whisk together olive oil, red wine vinegar, garlic, lemon juice, Dijon mustard, oregano, salt, and pepper, then set aside. In a large bowl, combine green beans, cannellini beans, red kidney beans, cherry tomatoes, shallot, and olives. Add the dressing and toss until well coated, then fold in the basil and feta just before serving. Serves 4.
