Refreshing Blend of Three Beans in Delicious Salad Recipe
Gonna Dish Out a Killer Three-Bean Salad with a Sherry Vinaigrette Twist!
Listen up, folks! This Three-Bean Salad recipe with a Sherry Vinaigrette is the bomb, guaranteeing a party smash or an epic picnic experience. No more bland salad bar kin for ya!
What ya gonna need: (Adapt as you please; canned beans swapped with cooked ones.)
- Green beans, cut into 1-inch pieces (approx. 3 cups)
- Radishes, halved and thinly sliced (about 3/4 cup)
- A can full of cannellini beans, drained and rinsed
- Another can stuffed with red kidney beans, also drained and rinsed
- A halved shallot, minced
- Sherry vinegar (enough for 1/4 cup)
- Brined capers, coarsely chopped (2 tablespoons)
- Fresh Italian parsley, finely chopped (2 tablespoons)
- Sugar (2 tablespoons)
- Veggie oil (1/4 cup)
Here's the lowdown:
- Get an ice water bath, just in case! Fill a bowl halfway with ice and water; set aside. Boil a large pot full of salted water over the heat. Add green beans and cook for three mins, until tender. Plunge the strainer into the ice bath to chill the beans, then dry 'em off and store 'em in a large bowl.
- Throw in the radishes, cannellini beans, and kidney beans with the green beans, giving it a mix.
- Combine shallot, vinegar, capers, parsley, and sugar in a medium-sized, non-reactive bowl. Whisk in the oil until it's all mixed up and season with salt and pepper.
- Pour the vinaigrette over the bean mixture and toss until it's all coated. Add more seasoning, if needed. Chow this down at room temperature or chill in the 'fridge.
This Three-Bean Salad recipe stars in the Mother's Day Picnic, along with the Picnic Recipes and Supercharge With Superfoods photo galleries. Best served cold or at room temperature!
Notes:- Customize this recipe to your heart's content with add-ons like chopped almonds, walnuts, fresh herbs, jalapeno, or feta cheese.- For alternatives, substitute sherry vinegar with apple cider or balsamic vinegar. Opt for black beans, cannellini beans, or navy beans to mix up the flavors.- Need more zest? Add some fresh lemon juice for a citrusy burst.- Let it chill in the fridge for a couple of hours to let the flavors meld properly.- Use fresh herbs and veggies for the best taste and texture.- Taste the vinaigrette before pouring it over the salad to adjust the seasoning.
There ya have it! This bad boy is simple, delicious, and perfect for movies or pool parties. Let's get cooking!
- This Three-Bean Salad recipe, containing green beans, radishes, cannellini beans, and red kidney beans, is served with a Sherry Vinaigrette for a unique twist.
- To prepare this recipe, an uncategorized set of instructions includes boiling and chilling green beans, mixing the beans with radishes and canned beans, and combining the vinaigrette ingredients in a non-reactive bowl.
- The salad's yield is not specified, but it is noted that it can be customized with add-ons like almonds, walnuts, herbs, jalapeno, or feta cheese, and alternatives for sherry vinegar and beans can be used.
- The salad's nutrition information, including calories, fat, and protein, is not provided, but it is recommended to be served cold or at room temperature and to let it chill for a couple of hours to allow flavors to meld properly.
