Last week, I mentioned (I believe in the comments) that I wanted to be able to find dishes that worked, and be able to recreate them with out thinking. This Three Bean Salad recipe is from Martha Stewart. I instantly wanted to make it becuase it reminds me of summer picnics and family gatherings. There are so many potlucks on meetup.com or events at the community gardens/farms, a great way to meet new people and share in the cooking, but I never can think of anything to bring. This dish is my new summer dish…and I can make it without thinking or looking at the recipe. Easy.
I use dried cannellini beans and avoid canned. I have also used frozen Lima beans as an alternative to the wax beans. There is another bean salad variation using kidney beans that I am going to try next.
- Juice of 2 limes
- 1 1/2 tablespoons finely chopped fresh tarragon leaves
- 1 1/2 tablespoons finely chopped fresh chives
- 1 tablespoon honey
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon coarse salt
- 1/4 pound haricots verts or green beans, trimmed and cut into thirds
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned cannellini beans, drained and rinsed
- 1 ounce mache or watercress, trimmed, rinsed, and spun dry
- Freshly ground pepper
- Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.
Looking for a place to share your new dish? Check out some of Hayes Valley Farm upcoming community events.