Food & Cooking Recipes Salad Recipes Three-Bean Salad with Arugula and Bell Pepper Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This is a peppery, crunchy salad that pairs well with meat or vegetarian main courses. Ingredients Coarse salt and freshly ground black pepper 2 ounces haricots verts, trimmed 2 ounces yellow wax beans, trimmed 1 15-oz can white beans, drained and rinsed 1 roasted red pepper (jarred), chopped 2 cups baby arugula 1 tablespoon red-wine vinegar 3 tablespoons extra-virgin olive oil 3 tablespoons grated Parmesan Directions Bring a medium pot of well-salted water to a boil. Working in batches, blanch haricot verts and yellow wax beans until crisp-tender, about 3 minutes for each. Transfer to an ice bath. Drain. Cut beans into 1/2-inch pieces; transfer to a bowl. Add white beans, red pepper, and arugula. In a small bowl, whisk vinegar and oil. Season with salt and pepper. Drizzle over vegetables and toss to combine. Sprinkle with Parmesan before serving. Rate it Print