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