Three-Bean Salad

Introduction

History

Three-Bean Salad has been a popular dish in American cuisine since the mid-20th century. It gained popularity during the post-World War II era when canned vegetables became more readily available. The combination of string beans, peas, and broad beans in a tangy vinaigrette dressing quickly became a favorite among home cooks.

Ingredients

How to prepare

Variations

Notes

1. Serves 4.
2. Country : Bahamas
3. Course : Salad

Cooking Tips & Tricks

Be sure to cook the beans until they are tender but still have a slight crunch to them.

- You can use fresh or canned beans for this recipe, depending on your preference and availability.

- For added flavor, you can add diced bell peppers or cherry tomatoes to the salad.

Serving Suggestions

Three-Bean Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.

Cooking Techniques

Be sure to cook the beans until they are tender but still have a slight crunch to them.

- Mix the vinaigrette dressing separately before adding it to the beans to ensure even distribution of flavors.

Ingredient Substitutions

You can use any combination of beans for this recipe, such as kidney beans, black beans, or chickpeas.

- Substitute the vinegar with lemon juice for a different flavor profile.

Make Ahead Tips

Three-Bean Salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Three-Bean Salad in a large bowl or on a platter garnished with fresh mint leaves for a pop of color.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or as a topping for a bed of mixed greens.

Storage and Reheating Instructions

Store any leftovers of Three-Bean Salad in an airtight container in the refrigerator. To reheat, simply let it come to room temperature or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Three-Bean Salad contains around 200 calories.

Carbohydrates

Three-Bean Salad is a great source of carbohydrates, with each serving containing approximately 20 grams.

Fats

This salad is relatively low in fat, with each serving containing around 10 grams.

Proteins

Three-Bean Salad is a good source of protein, with each serving containing approximately 8 grams.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and iron.

Alergens

This recipe may contain allergens such as soy (from the vinegar) and gluten (if using a vinegar that contains gluten).

Summary

Three-Bean Salad is a nutritious and delicious dish that is high in carbohydrates, protein, and vitamins. It is a great option for a healthy side dish or light meal.

Summary

Three-Bean Salad is a versatile and nutritious dish that is perfect for any occasion. With its combination of beans, tangy vinaigrette dressing, and fresh herbs, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Three-Bean Salad. It was a warm summer day, the sun was shining, and I was at a family picnic. My Aunt Martha had brought a big bowl of this colorful and delicious salad to share with everyone. As soon as I took my first bite, I knew I had to learn how to make it myself.

I asked Aunt Martha for the recipe, and she told me that it was a family secret passed down from generation to generation. She promised to teach me how to make it, but only if I promised to keep it in the family and never share it with anyone outside of our circle. I agreed, eager to learn the secrets of this tasty dish.

Aunt Martha took me under her wing and showed me how to prepare the Three-Bean Salad step by step. She started by rinsing and draining a can of green beans, a can of wax beans, and a can of kidney beans. Then, she mixed them together in a large bowl with chopped red onion, diced bell peppers, and sliced celery.

Next, Aunt Martha made the dressing for the salad. She whisked together apple cider vinegar, sugar, olive oil, salt, and pepper until it was well combined. Then, she poured the dressing over the bean mixture and gently tossed everything together until it was evenly coated. Finally, she covered the bowl and let it chill in the refrigerator for a few hours to allow the flavors to meld together.

As I watched Aunt Martha work her magic in the kitchen, I couldn't help but marvel at her skill and expertise. She moved with grace and confidence, her hands moving deftly as she prepared the salad with ease. I knew that I had a lot to learn from her, and I was grateful for the opportunity to soak up as much knowledge as I could.

After the salad had finished chilling, Aunt Martha served it alongside grilled chicken and corn on the cob. The Three-Bean Salad was a hit with everyone at the picnic, and I felt a sense of pride knowing that I had played a part in creating such a delicious dish. As the sun began to set and the fireflies came out to play, I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I continued to make Aunt Martha's Three-Bean Salad for family gatherings, potlucks, and picnics. Each time I prepared it, I thought of her and the special bond we shared over this recipe. I added my own twist to the salad by incorporating fresh herbs from my garden or using different types of beans for variety.

As I passed the recipe down to my own children and grandchildren, I made sure to emphasize the importance of tradition and family in cooking. I shared the story of how I learned to make Three-Bean Salad from Aunt Martha and how it had become a cherished part of our family history. I encouraged them to experiment with the recipe and make it their own, while always remembering the love and memories that went into each batch.

Now, as I sit in my kitchen, stirring together a bowl of Three-Bean Salad for an upcoming family reunion, I can't help but smile at the thought of Aunt Martha looking down on me with pride. I am grateful for the lessons she taught me and the memories we created together in the kitchen. And as I take a bite of the salad, I am transported back to that warm summer day when I first discovered the magic of this delicious dish.

Categories

| Azuki Bean Recipes | Bahamian Recipes | Bahamian Salads | Fava Bean Recipes | Green Bean Recipes | Mint Recipes | Onion Recipes | Pea Recipes | Salad Recipes | World Recipes |

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