Classic Three-Bean Salad
You can dress up this salad by serving it on a bed of romaine lettuce leaves.
Serves 6
Preparation time: 10 minutes
¼ cup olive oil
⅓ cup white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt, or to taste
⅛ teaspoon black pepper, or to taste
1 teaspoon minced onion
2 cups drained, rinsed canned green beans
1 (15-ounce) can kidney beans, drained, rinsed
1 (15-ounce) can yellow beans, drained, rinsed
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, pepper, and minced onion.
Place all the beans in a salad bowl and toss gently with the dressing.
Serve the salad immediately, or cover and chill until ready to serve.
Bean Salad Basics
Beans are an excellent choice for salads, as they easily absorb the dressing. When using canned beans, always drain and rinse them to remove any “tinny” taste. Rinsing the beans also removes excess sodium.
