Parisian Three Bean Salad

• 14 lb thin green beans
• 10 ounces frozen baby lima beans, thawed
• 12 cup olive oil
• 2 tablespoons tarragon vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 12 teaspoon sugar
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 large sweet onion, sliced thin
• 1 tablespoon chives, chopped

1. In a medium saucepan filled with boiling water, cook green beans and lima beans until green beans are crisp-tender, 2-3 minutes.
2. Drain and rinse under running water.
3. Set aside to cool.
4. In a small bowl, make dressing by whisking together olive oil, vinegar, 1 tablespoon of water, mustard, garlic, sugar, salt and pepper until well blended.
5. In a serving bowl, mix green beans and lima beans with cannellini beans and sliced onion.
6. Toss with dressing.
7. Sprinkle with chives.
8. Serve at room temperature.

thin green beans, beans, olive oil, tarragon vinegar, mustard, garlic, sugar, salt, pepper, cannellini beans, sweet onion, chives

Taken from www.food.com/recipe/parisian-three-bean-salad-233202 (may not work)