欧博Three Bean Salad Recipe
Bring a large pot of salted water to a boil over high. Place a large bowl of ice water next to stovetop. Add haricots verts and corn to boiling water; cook, stirring occasionally, until vegetables are just crisp tender, 1 1/2 to 2 minutes. Transfer beans and corn to ice bath using a slotted spoon or spider; let stand until cooled, about 5 minutes. Drain vegetables thoroughly and set aside.
While vegetables cool, whisk together vinegar, honey, oil, mustard, garlic, paprika, and 1 teaspoon salt in a large bowl until well combined. Add garbanzo beans, kidney beans, onion, tomatoes, red peppers, cilantro, and remaining 1/2 teaspoon salt. Cut kernels off of cooled corn ear; add to bowl along with cooled green beans. Stir until well combined.
Cover and chill, stirring occasionally, until flavors meld, at least 1 hour or up to 3 days. Serve chilled or at room temperature. Garnish with cilantro.