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Fennel and Three-Bean Salad
A crisp and refreshing salad combining steamed green beans, cannellini beans, and dark red kidney beans with thinly sliced fennel and sweet onion. The homemade Dijon and red wine vinegar dressing brings a bright tang that ties the earthy legumes and aromatic fennel together. It makes a perfect make-ahead side dish for picnics or weeknight dinners, as the flavors deepen after a short rest in the fridge.
Ingredients
- 5 oz fresh green beans, trimmed
- 1 can (15 oz) cannellini beans, drained, rinsed
- 1 can (15 oz) dark red kidney beans, drained, rinsed
- ½ medium sweet onion, very thinly sliced (½ cup)
- 1 medium bulb fennel, very thinly sliced (1 cup)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped fresh basil leaves
- 1 clove garlic, finely chopped ¼ teaspoon pepper 1 ⁄ 8 teaspoon salt
Instructions
- 1Set a steamer basket inside a 2-quart saucepan and pour in half an inch of water, ensuring the water stays below the basket. Add the trimmed green beans, cover the pan tightly, and bring the water to a boil before lowering the heat.
- 2Let the green beans steam for 10 to 12 minutes until they are tender but still have a slight snap.
- 3Transfer the steamed green beans to a large mixing bowl and gently stir in the drained cannellini beans, kidney beans, sliced sweet onion, and sliced fennel.
- 4Combine the olive oil, red wine vinegar, Dijon mustard, chopped basil, garlic, pepper, and salt in a jar with a tight-fitting lid and shake vigorously. Pour the dressing over the bean and fennel mixture, tossing gently to coat everything. Chill the salad in the refrigerator for 1 hour to let the flavors meld, then let it sit briefly to serve at room temperature.