THREE BEAN SALAD
 
1/4 CUP CIDER VINEGAR
3 TABLESPOONSFUL GRATED ONION
1 TABLESPOONFUL SUGAR
3 TABLESPOONSFUL EXTRA VIRGIN OLIVE OIL
2 TABLESPOONSFUL DIJON MUSTARD
1 TEASPOONFUL MINCED GARLIC
1/2 TEASPOONFUL DRY MUSTARD
1/2 TEASPOONFUL FRESHLY GROUND BLACK PEPPER
1/4 TEASPOOLFUL SALT
1 POUND TRIMMED GREEN BEANS
1/2 CUP MINCED RED ONION
1/2 CUP CHOPPED FRESH PARSLEY
1/2 CUP SLICED GREEN ONION
1 15.8 OZ CAN GREAT NORTHERN BEANS, DRAINED
1 15 OZ CAN KIDNEY BEANS, DRAINED

1. USING A SMALL BOWL, WHISK TOGETHER VINEGAR, OIL, AND
   BOTH MUSTARDS. STIR IN GRATED ONION, SALT,SUGAR, PEPPER,
   AND MINCED GARLIC.
2. STEAM GREEN BEANS UNTIL CRISP-TENDER (5 MINUTES) DRAIN AND
   RINSE. CUT INTO 1 INCH PIECES AND PLACE IN LARGE BOWL. STIR IN
   RED AND GREEN ONIONS, PARSLEY, NORTHERN BEANS AND KIDNEY
   BEANS. ADD VINEGAR DRESSING TO BEAN MIXTURE. TOSS TO COAT.
   COVER AND CHILL.