Warm Bean Salad

This simple side dish is a winner for a one pan meal, which equals ease in the galley for cooking and clean-up. Save water too! I cooked pork chops first in my pan, and then moved on to the lovely warm bean salad.

Take note: This salad is so good, that it prompted my husband to reflect quite positively on my cooking project/progress. Here is what he said, "I know you've done all the cooking for four years, but the first three were boring."

It is all in the tone of voice, truly.

Make this salad, and soon people will be complimenting you too!! Plus, you'll have thicker hair, look good in orange, and folks will volunteer their time to help out with your next haul-out!

Warm Bean Salad

from everyday food
You will need:

2 teaspoons olive oil
3/4 lb. green beans, trimmed and cut into 1 1/2 inch pieces
(I forgot to cut mine, still got that compliment!)
2 small garlic cloves, thinly sliced
8 oz. grape/cherry tomatoes
1 can (15.5 oz) cannellini beans, rinsed and drained
1 Tablespoon plus 2 teaspoons red-wine vinegar
(I had no red-wine vinegar, so used 1 T. white vinegar and 1 T. red wine)
handful fresh basil leaves, torn
(they were half price this week! if you don't find such a deal, sub dried basil as garnish instead)
coarse salt and ground pepper

1) Lightly rinse out skillet (if you cooked meat first) and return to heat, along with 2 teaspoons olive oil.

2) Add green beans and cook 2 minutes.

3) Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about two mins.

4) Remove from heat. Season to taste with salt and pepper and sprinkle with basil.

PROS: Thicker hair and haul out help. Tastes fresh and good. Little clean-up!
CONS: Grape tomatoes aren't the cheapest produce out there.