Three Bean Salad

Total time: 30 minutes
   Strangely, this is a salad that I didn't like as a child.  It was something I needed to put my own twist on, choose the beans and make the vinaigrette.  Use any beans you like; these are my preferences for a pretty and flavorful salad.

 Ingredients:

• 6oz (180gr) green beans
• 6oz (180gr) yellow wax beans
• 1 3/4 cups (15oz, 450gr) red kidney beans
• 1/2 orange or red bell pepper
• 2 tbs fresh snipped chives
• 2 tbs brown sugar
• 1 tbs Dijon-style mustard
• 1/4 cup (2oz, 60ml) tarragon white wine vinegar
• 1/4 cup (2oz, 60ml) olive oil

 Instructions:

• Top and tail beans.  Cut in 1" (2.5 cm) lengths. 
• Bring a medium saucepan half full of water to a boil over high heat. 
•  Add beans and blanch for 4 minutes, until just tender. 
• Drain beans and immediately submerge in an equal amount of very cold water. 
• Drain again, spread out on paper towels and pat dry. 
• Put into a serving bowl. 
• Drain kidney beans and add to bowl. 
• Chop red pepper and add. 
• Snip chives and add. 
• Vinaigrette:
• In small bowl whisk together the sugar, mustard and vinegar. 
• Slowly add the oil whisking constantly. 
• Pour over beans and toss to combine. 
• Set aside for at least 15 minutes.  Serve.  This keeps for several days in the fridge.