Three Bean Salad


There is something about three bean salads that makes me smile.  Perhaps it is the colors…

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or the texture – crunchy, yet smushy,

or the slight sweetness,

or maybe it is the memory it evokes … When I was in college, I bicycled from Allentown to Lancaster, PA (about 70 miles) on the first day of what was to be a 3 day trip. When I arrived in Lancaster, after a beautiful ride through farmland, I stopped at a store to get food for dinner before getting to my B&B.  What did I get? Amish Three Bean Salad. Yes, I ate an entire jar! My body was hungry and it made it very happy.

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Regardless of whichever reason was making me smile, it was time to turn my purple beans into a three bean salad. Enjoy!

Three Bean Salad

Slightly adapted from Jeff Mauro

Kosher salt

8 ounces “green” beans, washed and cut in half (purple beans from the garden)

1/4 cup cider vinegar

1 Tbsp Dijon mustard

1 Tbsp honey

1/2 cup extra-virgin olive oil

One 15-ounce can cannellini beans, rinsed and drained

One 15-ounce can red kidney beans, rinsed and drained

1 shallot, minced

Freshly ground black pepper

Directions
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the “green” beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the beans into the ice water to stop the cooking. Drain the beans.

Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified.

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Add the shallots and mix well.

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Add the green beans, cannellini beans and kidney beans to the bowl and toss to coat. Sprinkle with salt and pepper, serve and enjoy!

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Categories: Green Beans, Kosher, Recipe, Vegetarian | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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