Three-Bean Salad

3-Bean Salad


1/4 cup mild vinegar
1/2 cup olive oil
1/4 teaspoon dry mustard
salt and pepper, to taste
1/2 pound fresh green beans, cut into pieces
1/2 pound fresh wax beans, cut into pieces
1 can (16 ounces) red kidney beans
1 small red onion, diced
1 large red or green bell pepper, cored and diced
1/4 cup chopped parsley


In a large mixing bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Cook the fresh beans in a small amount of salted water, just until crisp-tender, about 5 minutes. Drain and rinse the kidney beans. Toss the hot beans, the drained beans, and the onion, pepper, and parsley with the dressing. Add salt, if necessary. Chill, covered, to let the flavors combine.


6 servings

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In the winter I use all

In the winter I use all canned, drained beans and also add a can of drained and rinsed garbanzo beans. 4 bean salad, so good.