Food & Cooking Recipes Salad Recipes Mediterranean Three-Bean Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 3, 2019 Rate PRINT Share Close Photo: Petrina Tinslay Prep Time: 25 mins Total Time: 25 mins Yield: 8 to 10 Serves Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley. Cook Mode (Keep screen awake) Ingredients ½ small red onion, cut into a ¼-inch dice (½ cup) 3 tablespoons red-wine vinegar ½ cup extra-virgin olive oil 2 teaspoons finely chopped fresh oregano Kosher salt and freshly ground pepper 1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed 1 can (15.5 ounces) pink beans, drained and rinsed 10 ounces green beans, trimmed and cut into 1-inch pieces (2 ¼ cups) 2 celery stalks, cut into a ¼-inch dice (1 ¼ cups) 4 roasted piquillo peppers (from a 12-ounce jar), cut into a ¼-inch-dice (a scant ½ cup) ¾ cup chopped curly-leaf parsley Directions Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving). Originally appeared: Martha Stewart Living, June 2019 Rate It PRINT