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