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“This is Gina Neely's go to recipe when she wants to satisfy a crowd at a barbeque, church potluck or company. From the Down Home Neely's Cookbook. For some reason, the computer will not let me say champagne vinaigrette, so I put it in parentheses). :)”
READY IN:
25mins
YIELD:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil. Add a couple pinches salt and the fresh beans, and cook until beans are just tender, about 8 minutes.
  2. Drain beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
  3. Put the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne vinaigrette in a large bowl. Toss to combine.
  4. Season the salad with salt and pepper and hot sauce to taste. Enjoy!

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