Bean salad with mustard vinaigrette

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.