Mustardy Three Bean Salad

This salad is quick and easy to make, but full of color and flavor. This would be a wonderful side dish for an end of summer potluck or just for an easy work week lunch. 

Recipe from Whatever Pieces

-1 tablespoon olive oil
-2-3 teaspoon red wine vinegar
-1 ½ teaspoons Dijon mustard
-1 teaspoon honey 
-Salt and pepper to taste
-2 tbsp chopped fresh basil and parsley, optional
-1 15-oz can of tri-bean blend (or a mix of whatever beans you like)*
-4 tablespoons crumbled goat cheese
-½ lbs fresh green beans
-1 ripe tomato
-1 small cucumber
-½ cup dry kamut or other grain (such as barley, quinoa or couscous), cooked and cooled**

*I used a mix of cannelini beans and black beans, turning this into a three bean salad, rather than a four bean salad.
**I used a blend of quinoa, barley and red rice

In a large bowl whisk together the olive oil, red wine vinegar, dijon mustard, honey, salt/pepper and herbs.

Drain and rinse the canned beans and add them into the bowl. Toss them in the dressing and allow them to sit in the dressing while you prepare the rest of the ingredients.

Prepare the fresh vegetables -- trim the green beans and cut into 1 1/2 inch pieces, dice the tomato and dice the cucumber.

Incorporate the fresh vegetables into the large bowl with the beans. Add the cooled grain and the goat cheese.

We both loved this salad. Although there are a lot of ingredients that go into it, the salad itself is very easy to put together. The dressing had a nice amount of flavor to it and paired well with all of the ingredients individually. I served this as both a side dish for dinner and a main meal for lunch at work. This is a recipe that I will be making again.


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