- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- 4 Tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- A dash of honey or a pinch of sugar if too acidic
- Wisk together the vinaigrette, adjust to taste with salt, pepper, honey.
- Add more vinegar, olive oil or a dash of water if needed, but note that the beans are sweet and absorb a substantial amount of the acidity of the vinaigrette.
Notes: Make plenty because this keeps well for several days. You can make this with any vegetable you have on hand and like. Often I include artichokes hearts, celery, blanched celeriac, cucumbers, cauliflower or broccoli florets, and asparagus …whatever is fresh and fabulous or just needs to be used in your refrigerator or garden.