Three-Bean Salad

This hearty, colorful summer favorite is a good source of fiber and protein. Adapt it for winter menus by substituting thawed frozen green and yellow wax beans. Small, reddish-brown adzuki beans are sweet, but other red beans also work well.

• 3 oz green beans, trimmed and cut into 1 inch pieces
• 3 oz yellow wax beans, trimmed and cut into 1-inch pieces
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
• 1/2 teaspoon freshly ground pepper
• One 15-oz can no-salt-added adzuki beans, red beans, or red kidney beans, rinsed and drained.
• 1/4 cup finely diced red onion
• 6 large butter or red lead lettuce leaves

Bring a saucepan three-fourths full of water to a boil. Add the green and yellow beans ad blanch for 1 minutes. Drain the beans and immerse in cold water for 5 minutes to stop the cooking. Drain again and set aside.

In a large bowl, whisk together the olive oil, vinegar, mustard, tarragon, and pepper. Add the red, green, and yellow beans and the onion toss well. Cover and refrigerate for at least 30 minutes or for up to 24 hours before serving.

To serve, line each individual plate with a lettuce leaf. Divide the salad among the lettuce-lined plates and serve.