Julia Turshen is a New York Times bestselling cookbook author whose latest cookbook, What Goes with What, is now available. She also provides endless inspiration to home cooks in her weekly newsletter and teaches virtual cooking classes most Sunday afternoons. 

• 3/4 pound haricots vert or just regular green beans, ends trimmed
• 1½ cups cooked, drained red beans, such as Rancho Gordo Domingo Rojo, or larger beans like Scarlet Runner or Christmas Lima
• 1½ cups cooked, drained white beans, such as Rancho Gordo Marcella or Alubia Blanca beans
• 1 cup cherry tomatoes
• Olive oil
• Kosher salt
• 1 tablespoon Dijon mustard
• 2 tablespoons sherry vinegar
• 2 garlic cloves, minced

1. If using an air fryer, preheat it to 400ºF (or your regular oven to 425ºF).
2. Place the green beans, canned beans, and tomatoes in a large mixing bowl and drizzle with 2 tablespoons of olive oil and sprinkle with a teaspoon of salt. Mix everything well with your hands.
3. Transfer the mixture to your air fryer basket (or transfer to a sheet pan and place in your regular oven). Don’t clean the mixing bowl!
4. Cook the green bean mixture, shaking the basket now and then (or occasionally stir the mixture on your sheet pan), until the green beans are cooked through, the tomatoes are just about collapsed, and everything is nice and hot, 10 minutes in the air fryer or about 25 minutes in your regular oven.
5. While the mixture is cooking, place the mustard, vinegar, garlic, 1/2 teaspoon of salt, and 1/4 cup of olive oil in the bowl you mixed the green bean mixture in. Whisk the dressing together. When the green bean mixture is done cooking, immediately add it the bowl with the dressing and stir well to combine (I think 2 rubber spatulas are the best tool for this job and toss gently as if you were dressing lettuce). Serve immediately while warm, or at room temperature.

Notes from Julia:

• No air fryer? Just follow the directions in the recipe for a regular oven and use a sheet pan.
• Seeking additional carbs? Serve with toast (I like to rub mine with garlic and drizzle with olive oil) or serve on rice or any other grain. This warm salad is also great with the addition of boiled or roasted potatoes either folded in or served alongside.
• Don’t have string beans? Use broccoli instead.
• Don’t have sherry vinegar on hand? Just use red wine vinegar!
• Want it as a side dish and wondering what to serve it with? Rice and roast chicken. Grilled steak and mashed potatoes. Hard-boiled eggs, hummus and warm pita bread. Air-fried or roasted fish and boiled potatoes dressed with melted butter and parsley. You get the idea!