By Trouble Mandeson
This three bean salad is perfect for summer barbecues, picnics, potlucks, and parties. Tangy and tart with a hint of sugar, it’s full of flavor, texture, and color. The longer it marinates, the better it becomes.
Ingredients • Field Day Basics
VINAIGRETTE:
1/3 cup red wine vinegar
2 teaspoons cane sugar
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
2/3 cup extra-virgin olive oil
SALAD:
1 can cannellini beans
1 can kidney and/or black beans
1 can garbanzo beans
1 can cut green beans or 1 cup fresh green beans
1 large red onion, thinly sliced
Instructions
1. Using a blender or a bowl with a wire whisk, add together the vinaigrette ingredients except for the olive oil. Next, slowly add the oil while blending/ whisking until the dressing is thick and creamy. Set aside. You can also make this the day before and refrigerate or use your own favorite homemade or store-bought vinaigrette.
2. Drain and rinse the beans. If you’re using fresh green beans instead of the canned variety, trim, cut, and blanch them in boiling water, ending with a dip in ice water. Mix beans and onion in a large bowl, cover with vinaigrette and refrigerate overnight. Some prefer a lighter coating, I like to completely submerge my salad in dressing.
3. If you’re not a raw onion lover, omit them or use to marinate the salad overnight and remove before serving. Get creative with this classic dish. Although not classic, you can add in cubes of your favorite summer vegetables like carrots, celery, summer squash, sweet peppers and radish.
4. Use any variety and configuration of canned beans that appeal to you, make it a three, four or five-bean salad and serve up a rainbow of flavors, textures, and colors.
Remember that beans are a source of complex carbohydrates, protein, and fiber!