Three Bean Salad
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Prep Time:
Cooking Time: Servings: 8 |
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Three Bean Salad Recipe. A salad for all the senses. Sight, taste, hearing, smell, touch, and mind. Imagine yourself taking a bite of this salad on a back porch on a warm summer day with a glass of cool white wine.
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Be The First To Review This RecipeIngredients
| salt | 2 tsps | |
| water | 2 cups | |
| green bean | 1/2 lb | cut into 1 1/2 inch pieces |
| cannellini bean (canned) | 1 lb | drained |
| kidney beans - canned | 1 lb | drained |
| red bell pepper | 1 | seeded and diced |
| yellow bell pepper | 1 | seeded and diced |
| shallot | 1 | diced |
| Dressing | ||
| red wine vinegar | 1/4 cup | |
| mustard | 1 Tbsp | |
| honey | 1 tsp | |
| tarragon | 2 Tbsps | chopped |
| olive oil | 1/4 cup | |
| salt | 1 tsp | to taste |
| black pepper | 1/2 tsp | to taste |
Directions
- In a saucepan bring the water and salt to a boil over high heat.
- Add the green beans and lower to a simmer for 5 minutes.
- Drain and place in an ice bath to stop the cooking process.
- In a salad bowl combine the cannellini bean, kidney beans, red bell pepper, yellow bell pepper, and shallot.
- Drain the green beans and add to the salad bowl.
- In a small bowl whisk together the red wine vinegar, mustard, honey, tarragon, salt and black pepper.
- Slowly drizzle in the olive oil and continue whisking.
- Pour dressing over three bean salad, toss and serve.
