Three-Bean Salad

Three-Bean Salad

Comments: Serve these well-dressed beans on romaine or butter lettuce leaves.
Love white beans, chickpeas or black beans? Substitute 3 cups [750 mL] of any combination of beans for the kidney and edamame beans.
Servings: 6


8 3/4 ounces [250 g] string beans, cut into 1/2-inch [1.3-cm] pieces
2 tablespoons [30 mL] extra-virgin olive oil
2 tablespoons [30 mL] red wine vinegar
1/4 cup [60 mL] minced red onion
1 tablespoon [15 mL] Dijon mustard
1/4 teaspoon [1 mL] sugar
1/4 teaspoon [1 mL] salt
1 cup [250 mL] frozen edamame, thawed
1 [14-ounce / 398-mL] can unsalted kidney beans, drained and rinsed



Steam string bean pieces until tender, for approximately 5 minutes.
Rinse under cold running water; drain well.
Into a large bowl, whisk together olive oil, red wine vinegar, minced red onion, Dijon mustard, sugar and salt.
Mix in drained string beans, drained thawed edamame and drained kidney beans.