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Author Notes: My mother always packed 3-bean salad when we went up to Great Falls for summer birthday parties when I was a child. I couldn’t get enough of it. Over the years, I’ve come to prefer a less sweet version. Mine uses a touch of maple syrup instead of the shocking amount of sugar in the original version (no wonder we loved it so much!), and replaces the regular green beans with sharp dilly beans. I also add some well-drained marinated artichoke hearts. I like curly parsley in this, for its cheerful flavor, and because it reminds me of hot summer nights in Virginia. Enjoy!! ;o) —AntoniaJames
Makes just about a quart
- 1 cup shelled edamame, cooked (See note below.)
- 1 can cannellini beans, thoroughly rinsed
- 1 can kidney beans, thoroughly rinsed
- 1 medium shallot lobe, thinly sliced, then coarsely chopped
- Salt and pepper to taste
- ½ - 1 cup finely sliced dilly beans - optional, but nice!
- 1 stalk celery, finely diced. (If you don’t like celery, use jicama. You need it for the crunch.)
- 1 cup washed and thoroughly dried parsley leaves, finely chopped after measuring.
- One 6-ounce jar of marinated artichoke hearts, drained and coarsely chopped.
- 1/3 cup organic unfiltered apple cider vinegar
- 2 tablespoons maple syrup
- 1/3 cup good-tasting olive oil
- In the bottom of a large bowl, whisk together the vinegar, maple syrup and a healthy pinch of salt until the salt is dissolved. Add the oil slowly and whisk with conviction until the dressing is well blended.
- Add all of the other ingredients and toss gently.
- Let sit at room temperature for at an hour. Test for salt and correct if necessary. Then refrigerate if you won’t be eating it soon.
- Take this out to bring to room temperature at least an hour before you plan to eat it. Enjoy! ;o)
- N.B. If you don’t care for raw onions, drop the chopped shallot into the pot with the edamame cooking water a few minutes before the edamame are done cooking.
- This recipe was entered in the contest for Your Best Portable Side
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