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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This colorful bean and tomato salad has a delightful kick. It travels well and is great to take to potlucks and picnics, too. Enjoy! Created for RSC#10. Ingredients:
1 (15 ounce) can green beans |
1 (15 ounce) can wax beans |
1 (15 ounce) can kidney beans |
1/2 cup red onion, finely chopped |
2 jalapeno peppers, minced (use 1 if you prefer less pizazz) |
1 cup grape tomatoes, whole |
1 lemon, juice of (3t) |
3 tablespoons white wine vinegar |
1/3 cup vegetable oil |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons brown sugar |
2 tablespoons sugar |
2 teaspoons dijon mustard |
Directions:
1. Drain and rinse all beans and place in large bowl that can be used to serve the bean salad. Do not yet mix. (You will mix only once, lightly, at the very end to keep the firm shape of the beans).
2. Add the chopped onion, minced jalapeños, and grape tomatoes.
3. In a smaller bowl, combine the lemon juice, white wine vinegar, vegetable oil, salt, pepper, sugars, and Dijon mustard. Whisk until thoroughly incorporated and smooth. Taste and adjust dressing to your liking. Pour over vegetables.
4. Lightly lift and toss all the vegetables with dressing until mixed.
5. Chill for at least two hours before serving. The flavors improve and blend over time.
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