25 minutes
A vibrant and fresh salad featuring green beans, white beans, fennel, and a homemade basil vinaigrette, perfect as a meal or a side dish.
Green Beans, trimmed and cut
0 lb
Large White Beans, drained and rinsed
0 oz
Fennel Bulb, trimmed and thinly sliced
cups
Capers, drained
tablespoons
cups
Dijon Mustard, smooth
teaspoons
tablespoons
tablespoons
to taste
to taste
Parmesan Cheese, chopped into mixed-sized rubble
cups
1. Prepare the Green Beans
Trim and cut the green beans, then boil in a pot of water for about 2 minutes until crisp-tender. If using haricots verts, reduce the boiling time to 1.5 minutes. Transfer the beans to a bowl of ice water to stop the cooking process. Once chilled, dry the beans and place them in a large mixing bowl.
2. Combine Beans, Fennel, and Capers
To the bowl of green beans, add the drained and rinsed large white beans, thinly sliced fennel, and the capers.
3. Make the Basil Vinaigrette
In a food processor or blender, combine the fresh basil leaves, Dijon mustard, and vinegar. Blend to a green puree, then slowly drizzle in the olive oil while the processor is running to emulsify into a dressing. Season with kosher salt and freshly ground black pepper.
4. Toss Salad with Vinaigrette
Pour the basil vinaigrette over the bean mixture and toss to coat evenly. Optionally, sprinkle with Parmesan cheese and adjust seasoning if desired.
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