Three Bean Salad
Description
This classic three bean salad is my “go-to”, so simple it will literally blow your mind, but with just a few steps that will set it apart from the rest.
Ingredients
- 2 cups fresh green beans prepared and cut into 2 inch pieces
- 8 ounces yellow wax beans canned and rinsed
- 8 ounces butter beans canned and rinsed
- 1 tablespoon dijon mustard optional
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white onion finely minced or grated
- 1 garlic clove finely minced or grated
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Directions
- Fill a large Dutch oven or pot 1/2 with water, bring to a boil.
- Add green beans. Boil for 2 minutes. Drain and transfer to a mixing bowl fitted with a colander and filled with ice water. When cooled, drain in the fitted colander and transfer to a mixing bowl.
- Place blanched green beans, butter beans and wax beans in a large mixing bowl.
- In a separate small bowl, whisk together Dijon mustard through black pepper.
- Toss with beans. Refrigerate and cover for 4-24 hours.
- Before serving, allow to sit at room temperature for 20-30 minutes and toss to recoat. You might need to drain some of the liquid before serving.
- If you've tried this recipe, come back and let us know how it was!
