Tri-Colored Bean Salad Serving Size - 8 Prepared By - Rey Recipe Rating
			SALAD: 1 lb Green beans (cleaned and stemmed) 1 can White cannellini beans (drained) 1 1/4 cup Cherry tomato halves 2 T. Shallots, diced 1 T. Fresh basil, julienne DRESSING: 1/2cup sweet rice vinegar 1 T. olive oil 1 tsp shallots, diced pinch salt and pepper
			Make dressing by whisking ingredients together in a small bowl. Submerge beans in salted boiling water for one minute, IMMEDIATELY submerge beans in ice water. When beans are chilled remove from water and pat dry. Gently toss beans, cannellini beans and vinaigrette in a bowl then set aside to marinate; 15 to 20 min. Toss beans with half of the tomatoes Arrange the bean and tomato mixture on a serving platter, equally garnishing the corners of the platter with the remaining tomato halves. Sprinkle with the julienne basil and diced shallots. Served chilled