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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

67 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 24
  • 2 star values: 19
  • 1 star values: 5
Rating: 4 stars
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!
Rating: Unrated
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.