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3 Bean Salad

3 bean salad

I can’t explain my love of three bean salad. It’s not a discerning love because I’m equally accepting of a jar of S&W 3 bean salad or a pint from the deli. But a freshly made bowl of this odd salad is so fabulous that it’s all I wanted to eat. There are so many recipes out there for this salad and they often include canned beans, bottled dressings, or even worse, homemade dressings that include binders like corn starch or brassy flavorings like mustard. I think the point of this fresh gem is to let the simple, cool flavors stand on their own.

I picked out the most beautiful green beans and yellow beans at the farmers’ market. After I snapped off their little heads I gave them a 2 minute swim in a pot of boiling water and then immediately transferred them to a ice cold bath, then the refrigerator. I soaked the dried red beans in cold water for a few hours then simmered them on a low flame for about 20 minutes until tender. They got an overnight chill in the refrigerator. The only other ingredient is a diced bright red onion. The dressing is my standard simple mix of apple vinegar, canola oil, and a clove of fresh garlic all whirled around in the blender until it’s thick, tangy, and tasty. I tossed the salad, added some salt, tossed again, and let it spend several hours in the refrigerator mingling the flavors.

I served this alongside a flavorful flank steak that I marinated in my usual balsamic bbq sauce. I see a trend this summer and it’s all about the vinegar, which means it’s all about simple flavors. This salad had it for sure. I love the sweet snappy flavor of the green and yellow beans and the red beans had a deeper, richer, almost nutty flavor. The onion and dressing rounded out the picture to perfection. I can’t wait to make this salad again.

July 26, 2008 | Filed Under food, recipe, sides, soup, salad, sandwich 

comments

10 Responses to “3 Bean Salad”

  1. Lisa on July 26th, 2008

    Oh I do love me some 3 bean salad, or 4 bean, I don’t discriminate. I like to take the leftovers and eat it on lettuce with blue cheese dressing. Don’t judge me until you try it!

  2. Louise on July 27th, 2008

    Like you, I can’t resist those lovely beans at the farmer’s market and I also follow your appreciation of a simply balanced 3 bean salad. As for the rest of the year, those beans stay out of my house. Odd.

    Love the vibrant colors of the picture!

  3. [eatingclub] vancouver || js on July 27th, 2008

    You are indeed the queen of salads! I bow to your highness. I made a cumin cauliflower slaw inspired by your broccoli one. It looks like I will make a 3-bean salad inspired by this one too! Thanks for sharing.

  4. holler on July 27th, 2008

    That is a very handsome salad Vanessa! Lovely :)

  5. Natasha on July 27th, 2008

    I love the simple, clean flavor of a bean salad! Yours looks yummy. AND it’s super-healthy as well.

  6. Lizzie on July 28th, 2008

    I love bean salads too - sadly, yellow beans are not so easy to find in London, they’re my favourite!

  7. lo (Burp! Where Food Happens) on July 28th, 2008

    I’m really digging the simple flavors in your salads this summer. Really great farmer’s market inspiration… makes me wish I’d picked up some beans at the market this week!

  8. chefjp on July 29th, 2008

    Wonderful job on the 3 Bean Salad— I love dishes like this during the summer!

  9. Laine on September 6th, 2008

    The 3 Beans Salad sounds amazing. Will you please tell me how much vinegar and canola oil you use?

  10. vanessa on September 6th, 2008

    Laine, its: In the food processor I combined 1/4 of a white onion, 1/3 cup of apple cider vinegar, 1/3 cup of canola oil, 3 cloves of garlic, and salt and pepper (and maybe some honey if your vinegar isn’t as sweet as mine). I let that rip until it was all pulverized and nice and smooth. It’s the same dressing I use on my broccoli slaw.

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