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Categories:
green beans wax beans kidney beans red onion peppers grape tomatoes lemon white wine vinegar vegetable oil salt ground black pepper brown sugar sugar mustard
Viewed: 40 - Published at: 7 years agoIngredients
- 1 (15 ounce) can green beans
- 1 (15 ounce) can wax beans
- 1 (15 ounce) can kidney beans
- 12 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
- 13 cup vegetable oil
- 12 teaspoon salt
- 14 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 2 teaspoons Dijon mustard
Method
- 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).
- Add the chopped onion, minced jalapenos, and grape tomatoes.
- 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.
- Lightly lift and toss all the vegetables with dressing until mixed.
- Chill for at least two hours before serving.
- The flavors improve and blend over time.
