Photo: Iain Bagwell; Styling: Heather Chadduck
Makes 8 servings
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Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes
1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.