Three Bean Salad Nouveau

Ingredients

• 12 ounces green beans, trimmed and cut into 1-inch pieces (about 3 cups)
• 6 small radishes, ends trimmed, halved lengthwise, and thinly sliced (about 3/4 cup)

• 1 (15 ounce) can cannellini beans, drained and rinsed

• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1/2 medium shallot, minced
• 1/4 cup sherry wine vinegar
• 2 tablespoons capers, drained and coarsely chopped
• 2 tablespoons fresh Italian parsley, finely chopped
• 2 tablespoons granulated sugar
• 1/4 cup vegetable oil

Directions

1. 1

   Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook until just tender, about 3 minutes. Strain beans and plunge the strainer into the water bath until the beans are cool. Remove beans from the water bath and spread out on a clean kitchen towel or a paper towel to dry.

2. 2

   When beans are cool, transfer to a large bowl and add radishes, cannellini beans, and kidney beans; set aside.

3. 3

   Combine shallot, vinegar, capers, parsley, and sugar in a medium nonreactive bowl. Add oil in a steady stream and whisk until completely incorporated. Season with salt and freshly ground black pepper.

4. 4

   Add vinaigrette to bean mixture and toss gently to combine. Season with salt and freshly ground black pepper as needed. Serve at room temperature or chilled.