A quick and easy mixture of green, black and red beans tossed in a delicious, tangy dressing, this three-bean salad is great the day you make it, but it’s even better to enjoy the next day for lunch.
Three-Bean Salad
4 teaspoons salt, divided use
12 ounces fresh green beans, rinsed and cut into 1-inch pieces
6 tablespoons olive oil
6 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 can black beans (15 ounces), drained and rinsed
1 can red beans (15 ounces), drained and rinsed
1/4 cup finely diced red onion
1 cucumber, diced
1 cup finely diced carrot
1/4 cup chopped fresh parsley
4 tablespoons chopped fresh dill
1. Fill a pot halfway with water, add 2 teaspoons salt and bring to a boil.
2. Add green beans and cook for 3 minutes. Drain and pat dry.
3. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, cumin, pepper and remaining 2 teaspoons salt.
4. Add green beans, black beans and red beans to bowl. Stir to combine, then stir in red onion, cucumber and carrot.
5. Cover and chill until ready to serve. Before serving, stir in parsley and dill.
Serves 6.
