3 Bean Salad

Cut haricot vert in half and place in a Suvie pan. Stir in 1 minced garlic clove, 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp ground black pepper. Place pan in the bottom zone of Suvie.

Transfer 1 can red kidney beans and 1 can chickpeas to a second Suvie pan. Drizzle with 1 tbsp olive oil and season with ½ tsp kosher salt and ¼ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now or schedule, stirring green beans halfway through cooking. Bottom Zone: Roast at 400°F for 20 minutes. Top Zone: Roast at 350°F for 20 minutes.

Meanwhile, in a large bowl, stir together 1 tbsp minced shallot and 2 tbsp red wine vinegar. Allow mixture to sit for at least 10 minutes to temper the bite of the shallot.

Whisk remaining 2 tbsp olive oil and 1 tsp Dijon into the vinegar mixture. Season to taste with salt and pepper. Remove pans from Suvie and transfer all three beans to the bowl with the dressing, stirring to coat. Season to taste with salt and pepper, and serve warm or at room temperature.