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


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.