"I enjoy serving this as a side dish in the summer because it's light and refreshing, and only takes a few minutes to whip up. I garnish it with extra mint before serving." CL Reader
Cooking Light JUNE 2002
Steam green beans, covered, 5 minutes or until crisp-tender. Rinse green beans with cold water; drain. Combine green beans, kidney beans, onion, and mint in a medium bowl.
Combine balsamic vinegar and next 6 ingredients (balsamic vinegar through garlic powder), stirring with a whisk. Pour vinaigrette over green bean mixture, and toss well. Chill for 1 hour. Sprinkle with parsley.
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