Three Bean Salad

Ingredients

• 1 lb French haricots vert, stems removed and cut into 2 inch lengths

• 1 (16 ounce) can white kidney beans

• 1 (16 ounce) can dark red kidney beans
• 1/2 cup scallion, chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine or balsamic vinegar
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Directions

1. 1

   Blanch the haricots verts in a large amount of boiling, salted water for 7 minutes - bring the water to a rolling boil, add the beans, and start timing 7 minutes from the moment you add the beans. Do not wait for the water to return to the boil before you begin timing, or you will overcook the beans.

2. 2

   Drain the beans into a colander and rinse with cold water until the beans are cold to the touch. Drain well.

3. 3

   Drain the cans of red and white kidney beans (you can rinse the kidney beans with water if you wish, just make sure to drain them well afterward) and place the beans in a large bowl with the haricots verts and the scallions.

4. 4

   In a small bowl, mix together the olive oil, vinegar, garllic, sugar, salt and pepper until the salt and the sugar have dissolved into the dressing.

5. 5

   Pour the dressing over the bean mixture and mix well to make sure the beans are coated with the dressing.

6. 6

   Refrigerate overnight for best flavor - mix well before serving as the extra virgin olive oil will congeal somewhat in the fridge. The olive oil will melt again once the salad sits out for about 10 minutes on the counter.