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Four-Bean Caesar Salad


Here’s how to take a nice-but-boring bean salad and give it a bright new tang. How? By spicing the beans with Caesar dressing, of course!

1/2 pound fresh green beans, stem ends removed
1/2 pound fresh yellow beans, stem ends removed
1 can (19 ounces) chickpeas (garbanzos), drained and rinsed
1 can (19 ounces) kidney beans, drained and rinsed
1 big, fat garlic clove, finely chopped
1/4 cup finely diced red onion
Scant 1/3 cup fresh lemon juice
1/4 cup fruity olive oil
1 tablespoon wholegrain or Dijon mustard
About 1 teaspoon salt
Freshly ground black pepper
1 can (2 ounces) anchovy fillets, chopped
 

Blanch the green and yellow beans in boiling water for 4 minutes or until tender but still brightly colored; drain, and plunge into ice water to chill, then drain again. Pat the beans dry with paper towels; cut into thirds.

Place the green and yellow beans, the garbanzos and kidney beans, garlic, onion, lemon juice, olive oil, mustard, salt to taste, and pepper in a large bowl. Stir until combined, then add the anchovies and stir again. Serve at room temperature or chilled.

Makes 4 servings


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