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Parisian Three Bean Salad
From: dice

This is from my 365 Ways to Cook Vegetarian cookbook.

SERVES 4

  • 1/4 lb thin green beans
  • 10 ounces frozen baby lima beans, thawed
  • 1/2 cup olive oil
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 large sweet onion, sliced thin
  • 1 tablespoon chives, chopped

In a medium saucepan filled with boiling water, cook green beans and lima beans until green beans are crisp-tender, 2-3 minutes. Drain and rinse under running water. Set aside to cool.

In a small bowl, make dressing by whisking together olive oil, vinegar, 1 tablespoon of water, mustard, garlic, sugar, salt and pepper until well blended.

In a serving bowl, mix green beans and lima beans with cannellini beans and sliced onion.

Toss with dressing. Sprinkle with chives. Serve at room temperature.