Three Bean Salad Time: 30 minutes
1/3 lb green beans (150 gr)
1/3 lb yellow wax beans (150 gr)
1 can red kidney beans, 8 oz (250 gr)
1/2 green pepper
2 tbs fresh snipped chives
2 tbs brown sugar
1 tbs Dijon mustard
1/4 cup tarragon white wine vinegar
1/4 cup olive oil
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 - 5 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 green pepper and add. Snip chives and add. 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.
Cooking for Two? Or more?
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