Three-Bean Salad


  • ½ pound green beans, ends removed and cut in 1 ½ inch pieces
  • 2 cups water
  • 2 teaspoons salt
  • 1 15-ounce can of cannelloni beans
  • 1 15-ounce can of kidney beans
  • 2 red peppers, diced
  • 2 yellow peppers, diced
  • 1 shallot, diced
  • ¼ cup red wine vinegar
  • 1 tablespoon mustard
  • 2 tablespoons tarragon
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup canola oil


  1. Bring 2 cups water to a boil with 2 teaspoons salt.
  2. Add the green beans. Cook at a simmer for 5 minutes until the beans are tender but still slightly crunchy.
  3. Drain and then immediately put into ice water. This will stop the cooking and also give the beans a bright green color.
  4. Drain the beans from the ice water and then mix together with the cannelloni beans, kidney beans, diced peppers and shallots.
  5. Combine the red wine vinegar, mustard, honey, tarragon, salt and pepper in a blender. Mix until ingredients are combined.
  6. With the blender on, slowly pour in the oil until the dressing has emulsified or the oil has been fully incorporated into the dressing.
  7. Toss the dressing together with the beans and vegetables. Serve at room temperature.