On Monday I posted a retro recipe for cabbage and ramen slaw. Today I'm offering another throwback salad that also deserves its time in the sun. Three bean salad is a summer picnic and potluck favorite, and for very good reason.
You'll find at least one version (or fifty) of three bean salad in any community cookbook you stumble across. I actually took a few minutes to flip through the pages of some of my many old cookbooks, and I was fascinated at the different variations. The sheer quantity made me want to try them all.
This three bean salad is a pretty straight-forward take on the classic — a mix of fresh and canned beans, a tangy vinaigrette, and red onions for color and crunch. Of course there is plenty of room for adaptation, which is what makes it perfect for any cook to keep in their back pocket. You can use any beans you have on hand, add peppers or herbs, or adjust the ingredients to your taste. I love this recipe for parties, but it's equally good to keep a batch in your fridge for a quick lunch or healthy snack.
What about you? Do you have an old school recipe for three bean salad?
Three Bean Salad
This recipe is called three bean salad, but my version actually has four. Honestly, you can't have too many!
1/2 pound yellow wax beans, trimmed and cut into 1 1/2-inch pieces
- You can use any mix of beans, such as kidney beans, cranberry beans, black-eyed peas, and lima beans.
(Images: Nealey Dozier)