Name: Caesar's Three-Bean Salad
Total time: 30 min
Ingredients: 3 tablespoons lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1 - 2 anchovy fillets, minced; 1 garlic clove, minced; 1/3 cup extra virgin olive oil; 1 (16-ounce) can cannellini beans, drained and rinsed; 1 (16-ounce) can red kidney beans, drained and rinsed; 1/2 pound green beans, blanched, trimmed, and cut into 2-inch pieces; 2 tablespoons oil-packed sun-dried tomatoes, rinsed, patted dry, and minced; 1/2 cup jarred roasted red peppers, drained and chopped; 4 ounces fresh mozzarella cheese, cut into 1/2-inch chunks; 1/2 cup shredded Parmesan cheese; Salt and pepper

Why This Recipe Works

Anchovies were a must in this three-bean salad recipe. They added valuable flavor, and their fishy bite disappeared when combined with the other ingredients. Blanching the green beans in salted, boiling water until tender flavored the beans and also yielded bright green color.

Before You Begin

Use more or less anchovy depending on your taste.

Instructions

For the dressing: Combine lemon juice, mustard, Worcestershire sauce, anchovy, and garlic in medium bowl. Gradually whisk in oil.

For the salad: Combine beans, tomatoes, peppers, mozzarella, and Parmesan in large bowl. Drizzle dressing over salad and toss until well coated. Season with salt and pepper. Serve. (Salad can be refrigerated for several days; bring to room temperature before serving.)