Three Bean Salad

Servings: 10-12

 

 

Ingredients:

 

Beans – Use three favorite beans with color contrast

 

1 ½ cups cut green or wax beans, steamed until tender crisp

 

1 ½ cups Black beans, or Kidney beans, cooked and drained

 

1 ½ cups Cannellini beans or Garbanzo beans, cooked and drained

 

½ cup minced red or sweet onion

 

1 cup sliced celery

 

½ cup chopped red or green bell pepper

 

1 teaspoon fresh snipped rosemary

 

1 teaspoon lemon zest

 

 

Dressing 3 oil to 1 vinegar

 

6 Tablespoons extra-virgin olive oil

 

3 Tablespoons strained lemon juice

 

1 garlic clove, grated

 

1 teaspoon Mielle’s mustard

 

2 Tablespoons Turbinado sugar

 

3/4 teaspoon pickling salt

 

½ teaspoon freshly ground black pepper

 

 

 

Additions:

 

1 minced jalapeno pepper

 

1 cup cooked corn niblets

 

½ teaspoon red pepper flakes

 

 

 

Garnish:

 

2 Tablespoons snipped parsley

 

2 Tablespoons cilantro (omit rosemary)

 

1 Tablespoon snipped chives

 

 

 

Process:

 

Combine vegetables, lemon zest, rosemary (if not using cilantro as a garnish), and any chosen additions in a bowl. Toss to combine.

 

Combine all of the dressing ingredients and whisk until thoroughly combined and creamy. Make sure the sugar has totally dissolved.

 

Pour dressing over vegetable mixture. Toss lightly.

 

Place in the ice box overnight.

 

Plate, garnish, and serve.