SAVOR THE SEASON: Try my mother’s 3-bean salad this summer

Kathy’s 3-bean salad (News photo — Carol Swirsky)

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.

What’s next?

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