Three Bean Salad I

Three Bean Salad I Recipe - Green Beans, Wax Beans, Red Kidney Beans, Green Onion, Parsley, Italian Salad Dressing

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Three Bean Salad is a classic dish that is perfect for picnics, barbecues, or as a side dish for any meal. This recipe combines three different types of beans with a tangy Italian dressing for a flavorful and refreshing salad.

History

Three Bean Salad has been a popular dish in American cuisine for decades. It is believed to have originated in the Southern United States, where beans were a staple food due to their affordability and nutritional value. The combination of green beans, wax beans, and kidney beans in a tangy dressing has become a timeless favorite.

Ingredients

1 can of French-style green beans, drained
1 can of wax beans, drained
1 can of red kidney beans, drained
0.5 cup of chopped green onion
0.25 cup of snipped parsley
8 oz (227 g) of bottled italian salad dressing
1 tbsp of granulated sugar
2 cloves of garlic, crushed

How to prepare

In a large bowl, combine beans, onion, and parsley.
Mix together the dressing, sugar, and garlic, then pour it over the bean mixture and toss well.
Cover the bowl and refrigerate for at least 3 hours, stirring occasionally.

Variations

Add diced bell peppers or cherry tomatoes for extra color and flavor.
Substitute the Italian dressing with a homemade vinaigrette for a fresher taste.
Mix in some cooked quinoa or couscous for added texture and protein.

Cooking Tips & Tricks

Be sure to drain the canned beans well before adding them to the salad to prevent excess liquid.

- For a more intense flavor, marinate the salad in the refrigerator for several hours before serving.

- Customize the salad by adding other vegetables such as bell peppers, cherry tomatoes, or cucumbers.

Serving Suggestions

Three Bean Salad can be served as a side dish with grilled meats, sandwiches, or as a topping for salads. It is also a great addition to a buffet or potluck spread.

Cooking Techniques

This recipe requires no cooking, making it a quick and easy dish to prepare. Simply mix the ingredients together and let the flavors meld in the refrigerator.

Ingredient Substitutions

Feel free to use fresh green beans instead of canned, or swap out the kidney beans for black beans or chickpeas. You can also use a different type of vinegar-based dressing if you prefer.

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, making it even more delicious.

Presentation Ideas

Serve the Three Bean Salad in a large glass bowl or on a platter garnished with fresh parsley or a sprinkle of paprika. You can also layer the beans in a mason jar for a fun and portable presentation.

Pairing Recommendations

This salad pairs well with grilled chicken, burgers, or sandwiches. It also complements dishes with bold flavors such as barbecue ribs or spicy tacos.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature. Do not freeze as the texture of the beans may become mushy.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 7g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This salad is a good source of Vitamin C, Iron, and Potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Three Bean Salad is a nutritious and delicious dish that is low in calories and high in fiber. It is a great source of protein and essential vitamins and minerals.

Summary

Three Bean Salad is a versatile and nutritious dish that is perfect for any occasion. With its simple ingredients and refreshing flavors, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, much like today, and I was visiting my dear friend Margaret. Margaret was known for her amazing culinary skills, and I always enjoyed spending time with her in the kitchen, learning new recipes and techniques.

On this particular day, Margaret had just returned from a trip to the farmer's market, where she had picked up some fresh green beans, wax beans, and kidney beans. As we sat at her kitchen table, sipping on lemonade and catching up on each other's lives, Margaret suddenly got up and disappeared into her pantry.

A few moments later, she emerged with a tattered old recipe card in hand. She explained that it was her grandmother's recipe for Three Bean Salad, a family favorite that had been passed down through generations. Margaret handed me the card and urged me to give it a try.

Excited to learn a new recipe, I eagerly read through the instructions. The ingredients were simple and wholesome – the three types of beans, some red onion, a bit of sugar, vinegar, and oil. It seemed like a perfect dish for a summer picnic or barbecue.

Following Margaret's guidance, I blanched the beans, chopped the onion, and whisked together the dressing. As the salad marinated in the fridge, the flavors melding together and creating a delicious medley of tastes and textures, I couldn't help but feel a sense of accomplishment.

When it was finally time to serve the Three Bean Salad, I brought it out to the backyard where Margaret and I were enjoying a meal together. The salad was a hit – the crunch of the beans, the tanginess of the dressing, and the sweetness of the sugar all combined to create a truly delightful dish.

As we savored each bite, Margaret shared with me the story of how her grandmother had learned the recipe from a neighbor many years ago. The neighbor, Mrs. Jenkins, had been a talented cook and generously shared her knowledge with those around her. Margaret's grandmother had adapted the recipe over the years, making it her own and passing it down to her children and grandchildren.

I was touched by the story and the sense of tradition and community that surrounded this simple dish. It made me realize the power of food to bring people together, to create memories, and to connect us to our past.

Since that day, Three Bean Salad has become a staple in my own repertoire of recipes. I have made it countless times for family gatherings, potlucks, and picnics, each time receiving rave reviews from friends and loved ones.

As I sit here now, preparing a batch of Three Bean Salad for a family barbecue this weekend, I can't help but think back to that fateful day at Margaret's house. I am grateful for the opportunity to learn this recipe and to carry on the tradition of sharing good food and good company with those I love.

In a world that is constantly changing and evolving, it is comforting to know that some things – like a simple recipe for Three Bean Salad – remain timeless and enduring. And for that, I am truly thankful.