Three-Bean Salad with Vinaigrette

Prep Time:
15 mins
Total Time:
20 mins

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


  • 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


  1. 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.

  2. 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.

  3. 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.

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