CHEF JEFF — ONE BYTE AT A TIME: Three-Bean Salad

Don’t relegate this tasty and reliably inexpensive favorite, courtesy of the Old Farmer’s Almanac, to the picnic table.

Three-Bean Salad

¼ cup mild vinegar

½ cup olive oil

¼ teaspoon dry mustard

Salt and pepper to taste

½ pound fresh green beans, cut into pieces

½ pound fresh wax beans, cut into pieces

1 16-ounce can red kidney beans

1 small red onion, diced

1 large red or green bell pepper, cored and diced

¼ cup chopped parsley

In large mixing bowl, whisk together the vinegar, olive oil, mustard, salt and pepper.

Cook fresh beans in a small amount of salted water, just until crisp-tender, about 5 minutes.

Drain and rinse kidney beans. Toss hot beans, drained beans and onion, pepper and parsley with the dressing. Add salt, if necessary. Chill, covered, to let flavors combine.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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