Food & Cooking Recipes Salad Recipes Mixed-Bean Salad 3.5 (124) Add your rating & 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: 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. Rate it Print