Dijon Four-Bean Salad Recipe

Dijon Four-Bean Salad Recipe

  • 1 (10 ounce) package frozen baby lima beans
  • 1 (10 ounce) package frozen cut green beans
  • 2 (16 ounce) cans red kidney beans, rinsed and drained
  • 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
  • 1/3 cup white wine vinegar or cider vinegar
  • 1/4 cup sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  1. Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans. In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
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