Food & Cooking Recipes Salad Recipes Three-Bean Salad with Vinaigrette 3.0 (67) 2 Reviews 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 Prep Time: 15 mins Total Time: 20 mins Servings: 4 If standard three-bean salad leaves you cold, try ours with its distinctive mustardy dressing. Ingredients 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 Directions 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. Print