Three Bean Salad

Name: Three Bean Salad
Ingredients: Kosher salt; Ice; 8 ounces fresh green beans (about 2 cups), washed and cut in half; 1/4 cup sherry vinegar; 2 teaspoons Dijon mustard; 1 tablespoon honey; 1/2 cup extra-virgin olive oil; One 15-ounce can cannellini beans, rinsed and drained; One 15-ounce can red kidney beans, rinsed and drained; 1/4 cup fresh basil leaves, chopped; 1/4 cup fresh flat-leaf parsley leaves, chopped; 1 shallot, minced; Freshly ground black pepper

13 ingredients

9 steps

Ingredients

Kosher salt
Ice
8 ounces fresh green beans (about 2 cups), washed and cut in half
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
One 15-ounce can cannellini beans, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 shallot, minced
Freshly ground black pepper

Directions

1

Bring a pot of salted water to a boil.
2

Set up a large bowl of ice water.
3

Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes.
4

Drain and plunge the green beans into the ice water to stop the cooking.
5

Drain the green beans.
6

Whisk the vinegar, mustard and honey in a large bowl.
7

Whisk in the oil until emulsified.
8

Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat.
9

Sprinkle with salt and pepper and serve.