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Six Bean Salad
Ingredients
- For the vinaigrette:
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon coarse salt, plus more to taste
- 1/2 garlic clove, peeled and minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper to taste
- For the salad:
- 1/2 pound green beans, trimmed and steamed
- 1 cup cooked gigante or cannellini beans
- 1 cup cooked red kidney beans
- 1 cup cooked black beans
- 1 cup cooked chickpeas
- 1 cup cooked lima beans
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Directions
- In a medium mixing bowl, whisk together the vinegar, mustard, honey, salt, garlic, and pepper flakes.
- Gradually whisk in the olive oil until the dressing is emulsified.
- Season to taste with black pepper and more salt if desired.
- Set aside.
- In a very large bowl, gently toss all the beans together and then pour on the vinaigrette.
- Toss again and let sit at room temperature for 30 minutes to help the flavors meld before refrigerating.
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