Food & Cooking Recipes Salad Recipes Three-Bean Salad with Vinaigrette 3.0 (67) 2 Reviews 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 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. Rate it Print