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Salads & sides

Italian Bean and Tomato Salad

Italian Bean and Tomato Salad recipe
photo by:kraft
I blanched the green beans and used shredded parmesan instead of grated. A mouthful of flavor!
posted by
Tom0223_2000
on 7/11/2013
time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings, 1 cup each
Magazine Acquisition

What You Need

2
cans  (15 oz. each) white beans, rinsed
2
cups  cut fresh fresh green beans (1-inch)
6
 plum tomatoes (1 lb.), chopped
1/2
cup  KRAFT Lite House Italian Dressing
2
Tbsp.   chopped fresh basil
2
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COMBINE beans, tomatoes and dressing.

REFRIGERATE 1 hour.

TOP with basil and cheese just before serving.

Kraft Kitchens Tips

Special Extra
Season with freshly ground black pepper to taste.
Substitute
Substitute 2 cups steamed cut fresh asparagus for the fresh green beans.
Special Extra
If you prefer your fresh green beans to be more tender, quickly cook or blanch them by adding the beans to boiling water for 1 to 2 min. Then, remove them from the boiling water and immediately plunge them in ice water to stop the cooking process.
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RecipeDetail
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