"Here's my little girl's favorite salad. She eats it just about as fast as I can make it. Make it ahead so the flavors have plenty of time to get to know each other. —Stacey Feather, Jay, Oklahoma..."
INGREDIENTS
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2 pounds fresh green beans, trimmed and cut into 2-inch pieces
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1/2 cup balsamic vinaigrette
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1/4 cup sugar
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1 garlic clove, minced
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3/4 teaspoon salt
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2 cans (16 ounces each) kidney beans, rinsed and drained
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2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
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4 fresh basil leaves, torn