Under 30 Minutes

Under 30 Minutes

Three-Bean Salad with Vinaigrette

If standard three-bean salad leaves you cold, try ours with its distinctive mustardy dressing. Can't find wax beans? Substitute in more green beans.

Source
Everyday Food, July/August 2007
Three-Bean Salad with Vinaigrette
  • prep 15 mins
  • total time 20 mins
  • servings 4

Ingredients

  • 8 ounces green beans, stem ends removed, halved on the diagonal

  • 4 ounces yellow wax beans, stem ends removed, halved on the diagonal

  • 2 tablespoons Dijon mustard

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons olive oil

  • Coarse salt and ground pepper

  • 1 can (15 ounces) cannellini beans, rinsed and drained

Directions

  1. Step 1

    Fill a large bowl with ice water; set aside. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil.

  2. Step 2

    Place green and wax beans in basket; reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.

  3. Step 3

    In a medium bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add green, wax, and cannellini beans; toss to coat. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

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Reviews (1)

  • ehguy11
    4 May, 2008

    A very quick and easy salad to prepare. It really did only take 15 minutes! I used kidney beans and chick peas instead of wax beans. Had about 2 Tbsps. of Dijon mustard left in the jar, so added vinegar, oil , salt and pepper to jar and shook it up! How easy is that?? Also added some chopped parsley. Delicious as a side dish or to take to work for lunch.
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