Fennel and Three-Bean Salad

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

1. 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. Lower the heat to maintain a simmer.
2. 2Let the green beans steam for 10 to 12 minutes until they're tender but still have a slight snap. Transfer them to a large mixing bowl to cool slightly. Cooling stops the cooking process so they don't turn mushy.
3. 3Add the drained cannellini beans, kidney beans, sliced sweet onion, and sliced fennel to the bowl with the green beans.
4. 4Combine the olive oil, red wine vinegar, Dijon mustard, chopped basil, garlic, pepper, and salt in a jar with a tight-fitting lid. Shake vigorously until emulsified.
5. 5Pour the dressing over the bean and fennel mixture, tossing gently to coat everything.
6. 6Chill the salad in the refrigerator for 1 hour. This resting time lets the beans absorb the tangy vinaigrette. Let it sit at room temperature for 15 minutes before serving.

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