A superb three-bean salad tossed in a red wine vinaigrette.

Three-Bean Salad with Vinaigrette

Vinaigrette Dressing:
1/2 teaspoon Dijon mustard
1 teaspoon granulated sugar
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil

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
Boston lettuce leaves for accompaniment

1. For Vinaigrette: In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.
2. For Salad: Drain the canned beans, rinse well, and drain well again.
3. In a large bowl combine the beans, onion, and parsley. Add half the vinaigrette, blending well. (More vinaigrette can be added according to taste.)
4. Serve the bean salad on individual plates lined with Boston lettuce leaves. Sprinkle a little parsley on each plate.

Makes 4 to 6 servings.

Recipe provided courtesy The Michigan Bean Commission.