Three Bean Salad

Ingredients

• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 3 Tbsp honey
• 2 tsp dijon mustard
• 3/4 tsp salt, or to taste
• 12 oz. fresh green beans, ends trimmed, diced into 1 1/2-inch pieces
• 1 can dark red kidney beans, rinsed and drained well
• 1 can light red kidney beans, rinsed and drained well
• 1 yellow bell pepper, seeded and chopped
• 1/2 cup chopped red onion, rinsed under warm water and drained
• 1/4 cup chopped fresh parsley

Directions

1. Whisk the olive oil, vinegar, honey, mustard and salt in a small bowl or shake them together in a jar, then put the dressing aside.
2. Set a large pot of water over high heat and bring it to a boil. While that heats, prepare a medium bowl with ice and water and keep it nearby.
3. When the water is boiling, stir in the green beans and cook them for about 3 – 4 minutes, just until tender. Drain them, move them right into the ice water, let them sit for a few seconds, and drain thoroughly.
4. Place the green beans, both kidney beans, bell pepper, red onion and parsley in a salad bowl.
5. Whisk the dressing again so it comes together smoothly, pour it over the salad, and toss until everything is coated. Serve immediately.