Classic Three Bean Salad

It’s the morning of Memorial Day, (Or any other summer holiday/weekend/event). You’ve just hung up the phone, agreeing to attend a dinner, and you asked what you can bring – ‘A salad,’ says your host, and there you are…

While potato, macaroni, or green might beckon, why not opt for a light but hearty Three Bean Salad instead? Where this veteran of many a picnic fares from is unclear. It’s been a staple since the 19th century in this country, and is certainly far older in others. When living in Texas, I heard multiple claims to Mexico as the origin point, but I’ve yet to find anything concrete to confirm that. Regardless, it’s delicious, super easy and fast to build, tastes like a million bucks when set beside typical summer fare, and best of all, it’ll be even better the next day. Here’s our swing at the classic.

UrbanMonique Three Bean Salad
1 15/16 Ounce can cut Green Beans
1 15/16 Ounce can cut Yellow Wax Beans
1 15/16 Ounce can Red Kidney Beans
1/2 Green Bell Pepper
1 small Purple Onion
1/2 Cup Raw Cider Vinegar
1/3 Cup Avocado Oil
1 Tablespoon Agave Nectar
1/4 fresh Lemon
1 teaspoon Celery Salt
1 teaspoon ground Grains of Paradise
Pinch of rubbed Sage
Pinch of granulated Garlic

In a single mesh roughly rinse all the beans, then transfer to a large non-reactive mixing bowl.

Rinse, core, seed pepper and onion. Chop both, and add 1/2 Cup of pepper and 1 Cup of onion to the beans.

In a small mixing bowl, whisk together oil, vinegar, celery salt, grains of paradise, garlic, sage, and juice of the quarter lemon.

Pour dressing over veggies and toss to incorporate thoroughly.

Refrigerate in an airtight container for at least 4 hours and up to overnight.

Classic Three Bean Salad
Classic Three Bean Salad

Serve cold.

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

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