Calico Bean Salad
Colorful, three bean salad tossed in a Dijon vinagrette and garnished with tomato wedges and onion rings.
1 (15 ounce) can navy beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can cranberry beans, drained and rinsed
Salt and coarse black pepper
1 teaspoon Dijon mustard
2 teaspoons granulated sugar
6 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1 cup extra virgin olive oil
- Tomato wedges and raw onion rings for garnish
- For Salad: Mix drained beans together lightly, cover with dressing. Refrigerate for several hours.
- When ready to serve, mix again. Serve in a large bowl and garnish with tomato wedges and onion rings.
- For Vinaigrette Dressing: In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.
Makes 8 to 10 servings.
Recipe provided courtesy The Michigan Bean Commission.