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Under 30 Minutes

Three-Bean Salad with Vinaigrette


If standard three-bean salad leaves you cold, try ours with its distinctive mustardy dressing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2007


  • 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


  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. 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. 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.

Cook's Notes

Can't find wax beans? Substitute in more green beans.

Reviews Add a comment

  • AJ McGuire
    4 JUL, 2014
    Quick and easy! I added 1 can Kidney beans and 1 can Garbanzo beans instead of the white beans. I also added 1/2 cup Pinion nuts, toasted and it really added a lot to the mix!
  • 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.