Three Bean Salad

I came across this recipe on a blog I recently found, Mixed Salad Annie. I am loving her blog! I pretty much share the same philosophy about cooking as Annie, to create delicious and healthy meals without sacrificing flavor. Just because it’s healthy doesn’t mean it has to taste any less delicious than if it’s got a ton of fat and calories. (Don’t get me wrong, I do enjoy the food with a ton of fat and calories, but my butt and waistline don’t appreciate it!)

I have always loved those 3-bean salads that you find on a salad bar. My family has owned a restaurant pretty much my whole life and I have seen plenty of those enormous sized cans of 3-bean salad on the shelves. I don’t think I have ever seen them in a normal size, nor have I even looked for them. I guess it is just something I enjoy on the salad bar! Surprisingly, I’ve never thought to make something like this myself until I stumbled across this recipe. The ingredients are so simple and so much healthier for you than the canned version. It’s a perfect dish for a barbeque or potluck. I didn’t have any luck finding yellow wax beans so I subbed in garbanzo beans, and instead of shallot I used a sweet Vidalia onion because that is what I had on hand.

The dressing is perfect! It’s got just the right sweetness to it, but tang from the vinegar. I made this tonight to serve at a birthday party tomorrow. I can imagine it will taste even better once it’s sat in the dressing overnight!

Hope everyone has a great Labor Day weekend! More goodie posts to come from tomorrow’s birthday party…what’s on the menu? Low Country Boil, BBQ ribs, Honey Mustard Slaw and some yummy vanilla cupcakes for the birthday people (there are 3 of them!).

For those who are in the path of Hurricane Gustav, please stay safe.

Three Bean Salad
Adapted from Mixed Salad Annie

1 cup red wine vinegar
3/4 cup sugar (or sugar substitute)
1/2 cup canola oil
2 medium cloves garlic, grated on microplane or pressed through a garlic press
1 teaspoon sea salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces – (subbed garbanzo beans)
1 (16-ounce) can red kidney beans , rinsed and drained
1 medium/large shallot, chopped medium dice – (subbed Vidalia onion)
1/4 cup minced fresh parsley leaves

1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
2. Steam green and yellow beans in water with 1 tablespoon salt added to it; cook until crisp-tender, about 7 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, shallot, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.)

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