Shelly's Recipe

Three Bean Salad

Category: Salad

Serves 6

This recipe is called three bean salad, but my version actually has four. Honestly, you can't have too many!

1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces
1/2 pound yellow wax beans, trimmed and cut into 1 1/2-inch pieces
1 (15-ounce) can garbanzo beans, drained and rinsed
1 small red onion, thinly sliced into half moons
1/2 cup canola oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 heaping teaspoon Dijon mustard
Kosher salt and pepper to taste

Bring a large pot of water to a boil. Add the green beans and yellow wax beans, and cook until bright and crisp-tender, 4 to 5 minutes. Drain and rinse with cold water. Combine the cooked beans, garbanzo beans, and red onion in a large bowl.

In another bowl, whisk together the canola oil, vinegar, sugar, and Dijon until well combined. Season generously with salt and pepper. Pour the dressing over the beans and toss to coat. Allow to marinate for a minimum of two hours or overnight.
Recipe Notes

You can use any mix of beans, such as kidney beans, cranberry beans, black-eyed peas, and lima beans.