Bean salad with mustard vinaigrette

Name: bean salad with mustard vinaigrette
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 400 g broad beans fine (pack 300 g, frozen); 2 dishes haricots verts a 150 g; 2 dishes snow peas a 200 g; 2 looks green kidney beans (a 400 g), drained; 6 el extra virgin olive oil; 2 el Red wine vinegar; 2 tl mustard; 4 tl mustard

A tasty recipe. The vegetarian side dish contains the following ingredients: broad beans (fine (pack 300 g, frozen)), haricots verts (a 150 g), snow peas (a 200 g), green kidney beans ((a 400 g), drained), extra virgin olive oil , red wine vinegar, coarse mustard and Dijon mustard.

Ingredients

Directions

Bring a pot of water to the boil and cook the frozen green beans in 4 minutes until tender. In the meantime, remove the stalk of the haricots verts, let the tip sit. Bring another pan of water with salt to the boil and cook the haricots verts and the snow peas in 3 min. Pour the green beans, the haricots verts and the snow peas, rinse under cold running water and drain. Rinse the kydney beans under cold running water and let it drain. Put all beans in a bowl.
Beat a vinaigrette of the oil, vinegar and 2 types of mustard. Mix through the beans. Season with salt and pepper.