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Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette

Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette
Photo by Scott Phillips

Ingredients

  • ¾ lb. beans, assorted sizes and varieties, trimmed and cut into 1- to 2-inch lengths (3 cups)
  • ½ cup thinly sliced red onion
  • 1 Tbs. extra-virgin olive oil
  • ¼ cup loosely packed torn fresh basil
  • Freshly ground black pepper
  • Kosher salt
  • 2 tsp. granulated sugar
  • + 2 more ingredients
    • ¼ cup pine nuts, toasted (optional)
    • ¼ cup red wine vinegar

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until crisp-tender (cooking times of different types of beans will vary, so cook each variety separately). Drain and run under cold water to cool. Drain well and put the beans in a serving bowl. In a small, non-reacti...

View full recipe at Fine Cooking

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