Ingredients
1 package (10 ounces) frozen baby lima beans1 package (9 ounces) frozen cut green beans2 cans (16 ounces each) red kidney beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained1/3 cup white vinegar1/4 cup sugar3 tablespoons Dijon mustard2 tablespoons vegetable oil1/2 teaspoon salt
Preparation
Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans.
In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
