Three Bean Salad With Fennel
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Salad
- 1⁄3 lb green beans, trimmed
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces dark red kidney beans, drained and rinsed
- 1⁄2 medium sweet onion, sliced thin (1/2 cup)
- 1 medium fennel bulb, sliced thin (1 cup)
-
Dressing
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
directions
- Steam green beans in a little water until crisp tender, about 10 to 12 minutes; drain and place in bowl.
- Add cannelini beans, kidney beans, onion, and fennel.
- In a separate bowl, whisk together dressing ingredients; pour over salad and toss to coat.
- Cover and refrigerate for at least one hour for flavors to meld; serve at room temperature.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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