Three Bean Salad

A staple of the picnic table, this classic salad is easy to make and a favorite with all ages.

2 tablespoons balsamic or cider vinegar

¼ cup extra-virgin olive oil

¼ teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

8 ounces fresh green beans, cut into 2-inch pieces

8 ounces wax (yellow) beans, cut into 2-inch pieces

1 can (15 ounces) red kidney beans, drained and rinsed

1 small red onion, diced

1 large red bell pepper, seeded and diced

Combine the vinegar, olive oil, mustard, salt and pepper in a large bowl and whisk until smooth. Set aside.
Cook the green and yellow beans in a large pot of salted boiling water for about 5 minutes, or just until crisp-tender. Drain and add to the dressing along with the remaining ingredients. Toss gently and season with additional salt and pepper if you wish.
Cover with plastic wrap and refrigerate for 2 to 8 hours before serving.

An Oldways recipe

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