What's On The Lean Chef Menu?

Three Bean Salad

One of my favorite salads is Three Bean Salad. It's a low fat, high fiber and high protein salad, which you can serve at any summer gathering. It's delicious at room temperature, but you can serve it chilled, too.

1 pound green beans, trimmed and cut diagonally into 1-inch pieces
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 cup minced shallots
4 tbsp white wine vinegar
1 tbsp extra-virgin olive oil
1 tsp Dijon mustard

Cook green beans in a pot of boiling water for 3-4 minutes, until tender-crisp. Drain and plunge beans into cold water to stop cooking and retain color. Combine cooked green beans with cannellini beans, kidney beans and shallots in a large bowl.

Whisk vinegar, mustard and oil together and drizzle over bean mixture. Toss gently. Serve chilled or at room temperature.