I know. Three bean salad is old news to everyone. I have never
made it because it doesn't particularly appeal to me. But, we went
to my brother's place yesterday and his wife made some and it was
very good. It wasn't actually 3 bean ... more like 5 bean.
How she described the recipe, it looked a lot like this one, except
she didn't mention sugar. It sure didn't need it, and she cooks pretty
healthfully so I doubt it was in there. Just curious if this is a typical
recipe and what's up with the sugar:
http://www.elise.com/recipes/archives/001911three_bean_salad.php
3-bean salad is one of those quintessential American summer picnic foods.
It's usually
made with canned green beans instead of the cannellini white beans I'm using
here. But
I really don't care for canned green beans, so cannellini it is. Also of
note is that
three bean salad traditionally has a dressing comprised of vinegar, oil and
sugar.
The sugar is important. I tried making this salad without out sugar and it
just didn't work.
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to
soak up the flavor of the dressing.
Serves 4 to 8.