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“This is less sweet than most versions, and I also make the green beans fresh, so they have a bit more "snap" than the canned ones. I like to use the slimmer green beans - "haricots verts", but if you can't find them you can use regular green beans. If you do substitute regular green beans, add 3 minutes to their cooking time.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch the haricots verts in a large amount of boiling, salted water for 7 minutes - bring the water to a rolling boil, add the beans, and start timing 7 minutes from the moment you add the beans. Do not wait for the water to return to the boil before you begin timing, or you will overcook the beans.
  2. Drain the beans into a colander and rinse with cold water until the beans are cold to the touch. Drain well.
  3. Drain the cans of red and white kidney beans (you can rinse the kidney beans with water if you wish, just make sure to drain them well afterward) and place the beans in a large bowl with the haricots verts and the scallions.
  4. In a small bowl, mix together the olive oil, vinegar, garllic, sugar, salt and pepper until the salt and the sugar have dissolved into the dressing.
  5. Pour the dressing over the bean mixture and mix well to make sure the beans are coated with the dressing.
  6. Refrigerate overnight for best flavor - mix well before serving as the extra virgin olive oil will congeal somewhat in the fridge. The olive oil will melt again once the salad sits out for about 10 minutes on the counter.

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