Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings

How to Make It

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.

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