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Three-Bean Salad

Source of Recipe

From "Martha's American Food" by Martha Stewart


List of Ingredients

◦ 8 ounces green beans, stem ends removed, halved on diagonal
◦ 4 ounces wax beans, stem ends removed, halved on diagonal
◦ 2 tablespoons Dijon mustard
◦ 2 tablespoons red-wine vinegar
◦ 2 tablespoons olive oil
◦ Coarse salt and freshly ground pepper
◦ 1 can (15.5 ounces) kidney beans, drained and rinsed



Recipe

Prepare an ice-water bath. Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside. Bring to a boil.Place green and wax beans in basket; reduce heat to a simmer.

Cover pot and steam until beans are bright and crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to the ice bath to stop the cooking, then drain.

In a medium bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper. Add steamed beans and kidney beans; toss to coat. (Bean salad can be refrigerated, covered, up to 1 day; bring to room temperature before serving.)

Serves 4