Recipe for Three-Bean Salad 
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Yield:
6
Ingredients:
Amount Ingredient
1 cup haricot verts
trimmed and cut into 1-inch lengths or
left whole
1 cup yellow wax beans
trimmed and cut into 1-inch lengths
1 cup romano beans
trimmed and cut into 1/2-inch pieces
1 cup sugar snap peas
trimmed and cut into 1/2-inch pieces
2 med yellow summer squash
cut into 1-inch pieces
----------------- VINAIGRETTE ----------------
1/4 cup white truffle oil
2 tbl sherry vinegar
2 tsp minced shallots
1/4 cup minced white truffle, (optional)
Instructions:
Instructions: 6 SERVINGS VEGAN

The three beans used here include the tiniest French green beans (called haricot verts) which are as slender as matchsticks, large broad Italian romano beans, and yellow wax beans. Combined with fresh snap peas and yellow squash, this delicious salad displays the bounty of the summer garden.

In large pot, bring 3 quarts salted water to boil. Blanch beans in boiling water just until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to bowl of ice water. Repeat with peas and squash.

Vinaigrette: In small bowl, mix all ingredients until well blended. In medium bowl, combine all blanched vegetables; pour in vinaigrette and toss to coat.

Serve right away.

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