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Four Bean Salad




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




1 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons raspberry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 19-ounce can each chickpeas, red kidney beans, and small white beans, drained and rinsed
1 medium fennel stalk, sliced
3 celery ribs, chopped
4 green onions, sliced


Recipe



1. Bring a large saucepan with salted water to boil. Add green beans and cook until tender, 5 minutes. Drain.
2. In a small bowl, whisk together vinegar, honey, and Dijon mustard. Whisk in oil, salt, and pepper.
3. In a serving bowl, add all ingredients and stir to combine. Makes 12 cups.