Salad from Food Network Star Season 7 winner Jeff Mauro, now the host of the TV program Sandwich King and “The Kitchen” (The Kitchen). This light, refreshing salad of three different kinds of beans will be an excellent dish on the summer table, and its cooking will not take much time. This salad can be served both as a snack and on its own. Share with friends: 
Time: 20 minutes. Difficulty: easy Quantity: 4 tbsp. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Ice
- 225 gr. fresh green beans (about 2 tablespoons), wash and cut in half
- 1/4 Art. sherry vinegar
- 2 tsp Dijon mustard
- 1 tbsp. l honey
- 1/2 tbsp. olive oil
- One 425 gram can of white beans, rinse and drain liquid
- One 425 gram jar of Kidney red beans, rinse and drain liquid
- 1/4 Art. chopped basil leaves
- 1/4 Art. chopped parsley leaves
- 1 shallot, finely chopped
Recipes with similar ingredients: green beans, white beans, red beans, Kidney beans, sherry vinegar, Dijon mustard, honey, basil, parsley, shallots
Recipe preparation:
- Bring a pot of salted water to a boil. Cook a large bowl of ice water. Add a casserole to the pan beans and cook until it becomes softly crispy, 2-3 minutes. Drain and immerse the beans in a bowl of ice water to stop the cooking process. Drain the water.
- Combine vinegar, mustard and honey in a large bowl. Add oil and mix to an emulsion state. Add a string to the bowl beans, white beans, Kidney, basil, parsley and shallots and all mix. Sprinkle with salt and pepper and serve.
