Three Bean Salad With Fennel

• 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

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.

salad, green beans, beans, kidney beans, sweet onion, fennel bulb, dressing, olive oil, red wine vinegar, mustard, garlic, fresh ground black pepper, salt

Taken from www.food.com/recipe/three-bean-salad-with-fennel-421815 (may not work)