Three-Bean Salad with Vinaigrette

INGREDIENTS

Salad:
1 (15-ounce) can Cranberry Beans
1 (15-ounce) can Pinto Beans
1 (15-ounce) can Dark Red Kidney Beans
1 large sweet red onion, peeled and finely chopped
2 tablespoons, chopped parsley, plus additional for garnish
About 3/4 cup Vinaigrette (see below)
Boston lettuce leaves

Vinaigrette Dressing:
(Makes slightly less than 3/4 cup)
1/2 teaspoon Dijon mustard
1 teaspoon sugar
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil

PREPARATION

Drain the canned beans, rinse well, and drain well again. In a large bowl combine the beans, onion, and parsley. Add half the vinaigrette, blending well. (More vinaigrette can be added according to taste.) Serve the bean salad on individual plates lined with Boston lettuce leaves. Sprinkle a little parsley on each plate.

In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.

Servings per recipe: 4 to 6

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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