Three Bean Salad with Mustard Vinaigrette
4 servings
30 minutes
Three-bean salad with mustard vinaigrette is a vibrant and nutritious dish from Mexican cuisine that combines the tenderness of beans with the spiciness of mustard sauce. The origins of this dish trace back to the traditions of Mexican rural markets, where beans have always been a key ingredient. This salad harmoniously blends green and yellow beans, complemented by the creamy texture of cannellini beans. The dressing with Dijon mustard and red wine vinegar adds a spicy touch, while olive oil enriches the flavor. This salad is perfect as a standalone dish or as a side for meat and fish. Its lightness and freshness make it an excellent choice for summer picnics or cozy dinners.
1
Cut the beans (green and yellow) into small pieces and boil in boiling water or steam until soft. Drain and transfer to ice water for a while. Drain again and dry well.
- Green beans: 250 g
- Yellow wax beans: 120 g
2
In a small bowl, mix mustard, vinegar, and oil. Add salt and pepper.
- Dijon mustard: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add both boiled beans and Cannellini beans to the vinaigrette. Mix and serve.
- Green beans: 250 g
- Yellow wax beans: 120 g
- Cannellini beans: 420 g
