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.