Recipe: Green and White Bean Salad (with lemon and garlic dressing, make ahead) (1988)

GREEN AND WHITE BEAN SALAD

"Serve this salad in a clear glass bowl to allow the vibrant colors to be seen."

FOR THE DRESSING:
1/3 cup lemon juice
1/3 cup olive oil or oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon anchovy paste (optional)
1 garlic clove, finely minced
FOR THE SALAD:
2 cans (16 oz. each) great northern beans, drained
2 cups fresh or frozen cut green beans, cooked crisp-tender, drained
2 medium tomatoes, chopped
1/2 cup thinly sliced red onion

In small bowl or jar with tight- fitting lid, combine all dressing ingredients; shake well.

In large bowl, combine all salad ingredients. Pour dressing over salad; toss gently.

Cover; refrigerate 4 to 24 hours to blend flavors.

TIP: The flavors in this salad improve as it stands. It can be prepared, covered and refrigerated up to 3 days before serving.

Makes 10 servings
From: Recipelink.com
Source: Come for Dinner II, Pillsbury Classic Cookbooks #95, 1988