Two-Bean Salad
['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.
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