SAVOR THE SEASON: Try my mother’s 3-bean salad this summer
If you stocked your pantry with an abundance of canned beans in the past few months, you may be looking for a fresh, cool way to bring those to the table in the summer season. You’ve added them to soups, stews, chili and more.
My mother’s 3-bean salad has always been a favorite at summer barbeques and picnics. The sweet- sour flavor, varied texture of multiple beans, red onion and bell pepper combine for a refreshing compliment to grilled foods whether ribs, burgers, chicken, steak or seafood.
Kathy’s 3-Bean Salad
1 10 oz. can Dark Red Kidney Beans (sometimes it’s hard to find this size, so larger can is ok too)
1 16 oz. can Yellow Wax Beans
1 16 oz. can French Cut Green Beans (I have started to use regular cut, they hold up a bit better)
1 Cup Diced Green Pepper
1 Medium Red Onion, thinly sliced
Drain and rinse all beans in a colander. Shake well to drain thoroughly. In a large bowl, toss beans, green pepper and onion to combine.
3/4 Cup Sugar
1/2 tsp. Salt
1/2 tsp. Pepper
1 Tblsp. Soy Sauce
3/4 Cup Cider Vinegar
Stir until sugar dissolves; pour over bean mixture. Toss to combine. Chill, serve and enjoy!
The Cook’s Notebook quotable quote:
“The right food always comes at the right time. Reliance on out-of-season foods makes the gastronomic year an endlessly boring repetition.” Roy Andries De Groot, b. 1912, British/American journalist