Three Bean Salad With Fennel - cooking recipe

Ingredients

Salad
1/3 lb green beans, trimmed
15 ounces cannellini beans, drained and rinsed
15 ounces dark red kidney beans, drained and rinsed
1/2 medium sweet onion, sliced thin (1/2 cup)
1 medium fennel bulb, sliced thin (1 cup)
Dressing
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

Preparation

Steam green beans in a little water until crisp tender, about 10 to 12 minutes; drain and place in bowl.
Add cannelini beans, kidney beans, onion, and fennel.
In a separate bowl, whisk together dressing ingredients; pour over salad and toss to coat.
Cover and refrigerate for at least one hour for flavors to meld; serve at room temperature.