I actually really like Three-bean Salad. I still sneak a few spoonfuls at potlucks and family reunions. Well, I like it except for the kidney beans. Kidney beans creep me out. I’ve always been roundly suspicious of any legume that must be roped to be consumed
That being said, we are enjoying an unusually bountiful harvest of fresh green beans courtesy of Fresh Abundance and so, last night, I decided to recreate Three-bean Salad on my own terms
(“Wannabe” because there are actually only two beans in this particular version. There could be more, though. Go ahead. Knock yourself out.
2 c fresh green beans, cut into 2-inch pieces
1 c fresh carrot, sliced on a diagonal
@ ½ can white (cannellini) beans, rinsed and drained (In a perfect world, I would use garbanzo beans because they are my favorite. Unfortunately, they don’t play well in the sandbox with the Wonderfully Patient Spouse’s digestive tract, so white beans it is.)
@ ½ c thinly sliced red onion according to taste
@ 1 T rough-chopped garlic according to taste
@ 1 T chopped fresh herbs, again according to taste (I used basil this time around, but I think tarragon would transcend Three-bean Salad AWESOME-NESS. Unfortunately, the sprinkler was going full bore in the backyard at the time and I didn't feel like running a watery gauntlet to grab some from the garden. Maybe next time.)
Blanch the green beans and carrots, adding half the garlic to each saucepan. Drain. (Potentially helpful hint: I usually add a pinch of sugar to my carrots. I think blanching sometimes makes carrots a little bitter.)
Side note: I should add that at this moment, the steam from two small (operative word, small) pans of boiling water set off our über- sensitive smoke alarm, creating a brilliant moment of kitchen chaos and canine distress. Order was ultimately restored.
and functional enough to pack away in a mundane plastic container for lunch at work.