Tricolor Bean and Tomato Salad

My sister and I went to the farmer’s market in Des Moines and came home with some beautiful green, yellow and purple beans.  I made this dish using the peppers along with some home grown tomatoes.  Super pretty and delicious. 


1 lb. green beans, trimmed

1 lb. yellow beans, trimmed

½  lb. purple beans, trimmed

2 garlic cloves, minced

1 small red onion, sliced

4 ripe tomatoes, chopped

1 large handful fresh Italian parsley, chopped

6-8 green basil leaves, thinly sliced

4-5 purple basil leaves, thinly sliced

4 T. red wine vinegar

1 t. Dijon mustard

¼ cup water

pinch of sugar

½ t. salt

½ t. fresh cracked pepper


Boil some water using a large stock pot.  Add the green beans and cook for approximately 5 minutes.  Remove from pot and place in a large bowl filled with ice water to stop the cooking.  Place in a colander once cool so the beans can dry.  Once dry place the beans in a large bowl.


Repeat the above process with the yellow beans.


Purple beans will lose their color once they are cooked.  So for this recipe we are going to simply clean the beans under cold water then slice in ½ inch pieces.  Place the purple beans in the bowl with the other beans.


Next add the fresh herbs in with the beans and mix well.


Using a large measuring cup whisk the red wine vinegar, Dijon mustard, water, sugar, salt & pepper together.  Pour over the beans and mix well.  Adjust seasonings.  The longer this sits, the better the flavors will be.  Cover and refrigerate until ready to serve.