WHY THIS RECIPE WORKS: Store-bought three-bean salad may be convenient, but it’s also mushy and sugary. Here’s our simple, superior take on this summertime classic. First we steamed fresh romano beans and yellow wax beans to crisp-tender perfection. To avoid the need to soak and simmer dried beans for hours, canned kidney beans rounded out our trio. Letting the garlic and onion sit in the vinaigrette while preparing the beans tamed the garlic and quick-pickled the onions. A touch of honey in the bright dressing added the appropriate hint of sweetness to recall the classic formula, and a generous amount of parsley folded in just before serving contributed a lively finish. Be sure to set up the ice water bath before cooking the green beans, as plunging them in the cold water immediately after blanching retains their bright green color and ensures that they don’t overcook.
Serves: 4 to 6
Total time: 30 minutes
INGREDIENTS:
- ¼ cup cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper
- ½ small red onion, sliced thin
- 8 ounces yellow wax beans, trimmed and halved on bias
- 8 ounces romano beans, trimmed and halved on bias
- 1 (15-ounce) can red kidney beans, rinsed
- ¼ cup minced fresh parsley
INSTRUCTIONS:
- Whisk vinegar, oil, honey, garlic, ½ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Stir in onion and set aside.
- Bring 4 quarts water to boil in large pot over high heat. Fill large bowl halfway with ice and water. Add wax beans, romano beans, and 1 tablespoon salt to boiling water and cook until crisp-tender, 3 to 5 minutes. Drain beans, then transfer immediately to ice water. Let beans cool completely, about 5 minutes, then drain again and pat dry with paper towels.
- Add drained wax and romano beans, kidney beans, and parsley to vinaigrette and toss to coat. Season with salt and pepper to taste. Serve.
