This classic American Three Bean Salad is lighter than many of the recipes out there, but it’s the best one I’ve had. Filling and tangy, with plenty of protein, this salad travels well. The fresh, raw crunch of the celery and shallot are a great contrast with the silky beans. Three Bean Salads have supposedly been around since the 1800’s, and possibly became so popular because they needed little refrigeration, and hence were often brought to picnics and outings. Serve with a slotted spoon so as to drain off most of the marinade.
THREE BEAN SALAD
Makes about 8 to 10 servings?
15 oz. can kidney beans, drained and rinsed, reserve 3 Tablespoons of bean liquid
15 oz. can green beans, drained and rinsed
15 oz. can yellow wax beans, drained and rinsed
1 medium-to-large stalk celery, diced fine
1 large shallot chopped fine, or 1/3 of a medium white onion
1/3 Cup white vinegar
2 Tablespoons extra-virgin olive oil
1/4 Cup sugar
1/2 teaspoon ground dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch cayenne (a pinch = 1/16th teaspoon)
Take three Tablespoons of bean liquid from the can of kidney beans, and set aside. In a large non-metal bowl and with a wooden spoon, gently mix the green beans, wax beans, celery and onion. In a separate small bowl or glass, whisk together the bean liquid, vinegar, oil, sugar, and seasonings. Add the rinsed-and-drained kidney beans and the vinegar dressing to the green-bean mixture. Fold this salad gently with a wooden spoon to coat. Cover and refrigerate for an hour or two before serving. Stir gently with wooden spoon before serving (we are trying not to mash the kidney beans). Serve with a slotted spoon so as to drain most of the marinade off and back into the serving bowl.