Sun-dried Tomato-Three Bean Salad

• 1/2 lb. (225 g) green beans, trimmed, cut in half
• 1/4 lb. (115 g) yellow beans, trimmed, cut in half
• 1 can (19 fl oz/540 mL) no-salt-added white kidney beans, drained
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 tsp. pepper

1. Cook green and yellow beans in saucepan of boiling water 3 to 5 min.
2. or until crisp-tender; drain.
3. Immediately plunge into bowl of ice water.
4. Let stand 2 min.
5. ; drain well.
6. Place cooked beans in medium bowl.
7. Add remaining ingredients; mix lightly.

green beans, yellow beans, olive oil, pepper

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-three-bean-salad-179028.aspx (may not work)