2 tablespoons Sherry vinegar

1/4 cup extra-virgin olive oil

3/4 pound green beans, trimmed and cut into 1-inch pieces

1 shallot, thinly sliced

1 (19-ounce) can cannellini beans, drained and rinsed



Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.

Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking.

Drain well, then add to dressing in bowl along with cannellini beans and toss well.