Green and Yellow Bean Salad

Green and Yellow Bean Salad


  • 12 oz (375 g) each green and yellow beans
  • 2 tbsp (25 mL) chopped fresh oregano
  • 2 tbsp (25 mL) extra-virgin olive_oil
  • 2 tbsp (25 mL) wine_vinegar
  • 2 tsp (10 mL) grainy mustard
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • Half red onion, thinly sliced


Fill bowl with ice water. In large pot of boiling salted water, blanch green beans until tender-crisp, 3 to 4 minutes. With slotted spoon, transfer to ice water; stir until cold. Drain on towel-lined plate. Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up to 4 hours.)

In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.

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