Three Bean Salad With Fennel

We've all had three bean salad. This one is jazzed up with the addition of fennel, also called anise. Try it, you'll never go back.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Salad

• 1⁄3 lb green beans, trimmed
• 15  ounces cannellini beans, drained and rinsed
• 15  ounces dark red kidney beans, drained and rinsed
• 1⁄2 medium sweet onion, sliced thin (1/2 cup)
• 1  medium fennel bulb, sliced thin (1 cup)

• Dressing

• 1⁄2 cup olive oil
• 2  tablespoons red wine vinegar
• 2  tablespoons Dijon mustard
• 1  garlic clove, minced
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon salt

Directions

1. Steam green beans in a little water until crisp tender, about 10 to 12 minutes; drain and place in bowl.
2. Add cannelini beans, kidney beans, onion, and fennel.
3. In a separate bowl, whisk together dressing ingredients; pour over salad and toss to coat.
4. Cover and refrigerate for at least one hour for flavors to meld; serve at room temperature.