Food Friday: 3 Cheers for 3 Bean Salad!

Now that we find ourselves in the middle of summer and the balmy weather that comes with it, it's time to look for some lighter sides to enjoy. In that spirit, and with our eyes staring lovingly at the 1950's, I'm going to remind you of the joys of the 3 bean salad. I'm not sure if it ever officially went out of style, but I've been enjoying making this version for our artists, usually for lunch menus in the summer months.

This side is quick, easy, tasty and versatile - The types of beans you can use are debatable and interchangeable, depending on what's on hand. SometimesI use white wax beans, but this version has white navy beans. When I use green or yellow wax beans, I buy them fresh and blanch them.  While this recipe calls for red onion, I subbed in some garlic scapes because they were in the fridge and when I have them, I use them with everything.

This side goes great with just about anything, whether you’re cooking up a grilled piece of fish or chicken, or as a side for burgers or brats. As for me, I'll be taking this camping and serving it with a couple of rib eyes, because that's what I do when I camp ;) Enjoy !

Ingredients

• 1⁄2 cup white vinegar

• 1⁄4 cup sugar

• 1 Tablespoon dijon mustard

•  1 teaspoon celery seed

• 1⁄4 cup olive oil

• 2 ribs celery, chopped

• 1 green bell pepper, cored, seeded, and chopped (optional)

• 1 red onion, sliced

• 1 (15-oz.) can red kidney beans

• 1 Dozen fresh green beans

• 1 (14.5-oz.) white navy beans

• Salt and freshly ground black pepper.

Procedure

1. Whisk together vinegar, sugar, dry mustard, and celery seed in a bowl. Drizzle in 1⁄4 cup olive oil while whisking to form a smooth dressing.

2. Add celery, bell pepper, onions, and the drained and rinsed contents of the kidney beans, green beans, and wax beans. Toss and season with salt and pepper to taste.

3. Refrigerate for at least 8 hours, to allow the flavors to meld.

Kevin