Serves 6

Any number of bean types can work in this recipe — the kinds used here are the common beans used in a traditional 3-bean salad.

1 large red onion

3 sprigs marjoram

¼ cup kalamata olives

1 cup green beans

½ cup cooked red kidney beans

½ cup cooked chickpeas or cannellini beans

2 tablespoons extra-virgin olive oil

½ cup balsamic vinegar

Fresh-cracked black pepper, to taste

• Thinly slice the onion and chop the marjoram. Roughly chop the olives.

• Cook the green beans in boiling water until al dente, then shock in ice-cold water and drain thoroughly.

• Mix together all the ingredients in a large bowl. Adjust seasonings as desired.

Green Vegetables

To maintain a vibrant color when cooking green vegetables, make sure you do not overcook them. Boil the vegetables al dente and then either serve immediately or shock in ice water and drain.