This recipe brings back fond memories of parties in my home. On my buffet table, a three bean salad was always a reliable dish–easy to put together, flexible, and interesting.
Recently, my local Farmer’s Market has been offering beautiful yellow was beans that reminded me of that long-ago canned bean dish. And, my good friend and neighbor Sarah has shared some fresh green beans with me from her garden. So, I revisited the Good Housekeeping Cookbook recipe .
Here is the recipe as I prepared it in my kitchen. The amounts are approximate. This is one of those recipes where you use what you have in your pantry. This recipe is inspired by one that appears in my first cookbook, the 1963 edition of The Good Housekeeping Cookbook, and the Three Bean Salad With Coriander Viniagrette recipe that appears in The Williams Sonoma Salad of the Day Cookbook. Both books are available through used book stores.
Here is the recipe as I made it in my kitchen.
Bean Salad
Ingredients
- For The Salad:
- 1/2 lb. fresh green beans
- 1/2 lb. fresh wax beans
- 1 15-ounce can garbanzo beans (drained and rinsed)
- 1 15-ounce can red kidney beans (drained and rinsed)
- 1 C. defrosted edamame
- 1 fresh green pepper (chopped fine)
- For The Dressing:
- 1 t. ground coriander
- 1/4 C. fresh lemon juice
- 2 T. white wine vinegar (or more to your taste)
- 2 shallots (chopped fine)
- 3/4 C. avocado oil
- Sugar (to your taste)
- 1 t. grated lemon zest
- A garnish of fresh dill
Directions
- Step 1 Prepare the dressing. Mix all ingredients together.
- Step 2 Clean and trim the fresh beans. Briefly steam them. Cool. Add the fresh beans to the canned beans, chopped green pepper. Pour the dressing over the beans and allow them to marinate for a few hours or overnight. Enjoy.
