Four Bean Salad with Warm Tomato Vinaigrette

The classic cookout side gets a zesty makeover with Joseph Marini’s Four Bean Salad and Warm Tomato Vinaigrette recipe!

Serves 10–12

Ingredients

• 1 16-ounce can of navy beans
• 1 15½-ounce can of cannellini beans
• 1 16-ounce can of kidney beans
• 12 ounces of fresh green beans
• 1 16-ounce bag honey gold nibble size potatoes
• ½ cup walnuts, toasted and rough chopped
• ¼ cup crumbled Roquefort cheese (optional garnish)
• 1 warm tomato vinaigrette recipe

Directions

1 | In a pot of well-salted water, cook the nibble-sized potatoes whole, until a knife can be inserted with ease. Drain immediately and set aside to cool. Don’t overcook the potatoes or they will fall apart.

2 | Gently combine the canned beans in a colander and rinse well.

3 | Cut the ends off the green beans and cut them in thirds on a diagonal. Blanch in well-salted boiling water for 1 minute, then rinse under cold water.

4 | Combine the beans and the potatoes in a large mixing bowl.

5 | Heat and whisk the tomato dressing and pour into the bean and potato mixture. Gently toss and taste for salt.

6 | Pour onto a platter and sprinkle with toasted walnuts. Crumbled Roquefort makes a nice garnish sprinkled on top as well.

Ingredients for Warm Tomato Vinaigrette

• ¾ cup salad oil
• ⅓ cup ketchup
• ¼ cup cider vinegar
• ¼ cup sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon onion powder

Directions for the Vinaigrette

1 | Combine all ingredients in a saucepan and whisk until combined. Heat until hot but not boiling.

2 | Allow to cool and store in a sealed container in the refrigerator.

See more of Joseph’s potluck recipe recommendations and tips for perfect potluck etiquette.