Three Bean Salad

Ingredients

• 250 g green beans, trimmed
• 240 g kidney beans, cooked
• 240 g cannellini beans, cooked
• 0.5 pieces red onion, finely diced
• 1 pieces red bell pepper, diced
• 5 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 2 tbsp sugar
• 1 tsp Dijon mustard
• 25 g flat-leaf parsley

Steps

1. 1
   Blanch the green beans in well-salted boiling water for 3 minutes until just tender with a squeak.
2. 2
   Plunge them straight into iced water to stop the cooking and set the colour, then drain and dry.
3. 3
   Rinse and drain the tinned beans thoroughly and pat them dry.
4. 4
   Whisk the vinegar, sugar and mustard until the sugar dissolves, then whisk in the oil.
5. 5
   Combine all three beans with the onion and pepper and pour over the dressing while everything is at room temperature.
6. 6
   Marinate at least 4 hours, or overnight, turning once or twice.
7. 7
   Fold through the parsley just before serving; added early it discolours in the vinegar.