Food & Cooking Recipes Salad Recipes Mixed-Bean Salad 3.5 (124) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken. Ingredients ½ pound green beans, trimmed and halved crosswise 2 tablespoons cider vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon fresh oregano leaves, finely chopped 1 shallot, thinly sliced 2 teaspoons grainy mustard 1 can (15.5 ounces) red kidney beans, rinsed and drained 1 can (15.5 ounces) chickpeas, rinsed and drained Coarse salt and ground pepper Directions In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper. Print