Three-Bean Salad

1. Blanch the green beans in salted water for 5 minutes, then plunge into iced water to keep them bright.

2. Drain and rinse the cooked white beans and kidney beans thoroughly.

3. Slice the onion into thin half-moons and soak in cold water for 10 minutes to mellow it.

4. For the dressing, shake together the olive oil, cider vinegar, honey, mustard, salt and pepper.

5. Toss everything together and scatter generously with chopped parsley.

6. Rest for at least an hour so the beans absorb the dressing.

Tip: Soaking the onion is a small trick that matters: it loses its raw bite and stops overpowering everything else.