Time: 20 min.
Complexity: easily
Quantity: 4 tbsp.

A salad from Season 7 winner of Food Network Star Jeff Mauro, now host of Sandwich King and The Kitchen. This light, refreshing salad made with three different types of beans makes a great summer dish, and it doesn't take much time to prepare. This salad can be served as an appetizer or on its own.

Ingredients:

• Ice
• 225g fresh green beans (about 2 cups), washed and halved
• 1/4 cup sherry vinegar
• 2 teaspoons Dijon mustard
• 1 tbsp. honey
• 1/2 cup olive oil
• One 425-gram can white beans, rinsed and drained
• One 425-gram can of red kidney beans, rinsed and drained
• 1/4 cup chopped basil leaves
• 1/4 cup chopped parsley leaves
• 1 shallot, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green beans, white beans, red beans, Kidney beans, sherry vinegar, Dijon mustard, honey, basil, parsley, shallots

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Preparation:

Step 1
• Bring a pot of salted water to a boil. Prepare a large bowl of ice water. Add the green beans and cook until crisp-tender, 2-3 minutes. Drain and plunge the beans into the bowl of ice water to stop the cooking process. Drain.
Step 2
• Combine the vinegar, mustard, and honey in a large bowl. Add the oil and mix until emulsified. Add the green beans, navy beans, kidney beans, basil, parsley, and shallots to the bowl and mix well. Season with salt and pepper and serve.

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