Three Bean Salad
8 ounces green beans -- stems removed & halved
4 ounces yellow wax beans -- stems removed & halved
1 can cannellini beans -- (15 ounce) rinsed & drained
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
coarse salt & fresh ground pepper
Steam green and wax beans until they are crisp-tender.
Cool down using ice water, drain and pat dry.
In a bowl whisk together the mustard, red-wine vinegar, and oil.
Season with salt and pepper to taste.
Add green and wax beans to bowl and toss to coat.