Take advantage of summer’s bounty with this refreshing version of three bean salad. It incorporates an unusual trio: green beans, kidney beans, and cannellini beans. The updated dressing is a flavorful blend of Dijon mustard, olive oil, red wine vinegar, and seasoning. The longer it marinates in the refrigerator, the tastier it will be. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Three-Bean Salad With Vinaigrette Three-Bean Salad With Vinaigrette Recipe | RecipeSavants.com PT20M Serves 4 Ingredients: 0.5 Pound Fresh Green Beans 15 Ounces Kidney Beans 15 Ounces Cannellini Beans 1 Medium Red Onion 2 Tablespoons Dijon Mustard 2 Tablespoons Olive Oil 2 Tablespoons Red-Wine Vinegar 0.5 Teaspoons Kosher Salt & Freshly Ground Black Pepper 1 Quart Cold Water 1 Cup Ice Cubes Prepare an ice bath, by combing both the cold water and ice to a large bowl. Meanwhile, steam the green beans in a saucepan fitted with a steamer basket for 6-8 minutes. Shock the steamed green beans in the prepared icebath, and dry in a clean kitchen towel Prepare the vinaigrette, by combing all ingredients in a bowl and whisking to combine. Toss sliced onions, green beans, kidney beans, and cannellini beans in a large bowl, drizzle with the prepared vinaigrette. Allow to chill for at least 1 hour, if not longer before serving.

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