Three Bean Salad



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Our green beans seemingly grew out of nowhere; I looked a couple of days ago, and not a bean was present. Then I checked a couple of days later, and they were already past their prime. Blast! The curse of a gardener: when things are growing, don’t forget about them for a minute.

The sautéed beans I made the other night were just muh. But this three bean salad–Gary’s mom’s recipe–turned out just fine. The nice thing about this recipe is that just about any kind of beans work just fine.


1 lb green beans
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
2 celery stalks, chopped
1/2 red onion, chopped
1 bunch chopped parsley
1/3 c apple cider vinegar
1/3 c granulated sugar
1/4 c olive oil
1 1/2 t salt
1/4 t pepper


Because I was using fresh green beans, I chopped them into sections and then cooked them in boiling water first for about 5 minutes. I put them in an ice bath after to stop the cooking process. If you want to expedite this, you can substitute the fresh beans with canned cannellini, navy, or wax beans.

Combine all the beans, onion, and the parsley in a bowl. Combine the oil, vinegar, sugar, and S&P into another bowl. Mix well. Dump the vinaigrette over the veggies and mix. Chill in the refrigerator for a couple of hours to let the flavors mix.

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