"Nancy Young" > wrote in message
...
> I know. Three bean salad is old news to everyone. I have never
> made it because it doesn't particularly appeal to me. But, we went
> to my brother's place yesterday and his wife made some and it was
> very good. It wasn't actually 3 bean ... more like 5 bean.
>
> How she described the recipe, it looked a lot like this one, except
> she didn't mention sugar. It sure didn't need it, and she cooks pretty
> healthfully so I doubt it was in there. Just curious if this is a typical
> recipe and what's up with the sugar:
>
> http://www.elise.com/recipes/archive...bean_salad.php
>
> 3-bean salad is one of those quintessential American summer picnic foods.
> It's usually
>
> made with canned green beans instead of the cannellini white beans I'm
using
> here. But
>
> I really don't care for canned green beans, so cannellini it is. Also of
> note is that
>
> three bean salad traditionally has a dressing comprised of vinegar, oil
and
> sugar.
>
> The sugar is important. I tried making this salad without out sugar and it
> just didn't work.
>
> 1 15-oz can cannellini beans, rinsed and drained
> 1 15-oz can kidney beans, rinsed and drained
> 1 15-oz can garbanzo beans, rinsed and drained
> 2 celery stalks, chopped fine
> 1/2 red onion, chopped fine
> 1 cup fresh, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
> salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the beans to
> soak up the flavor of the dressing.
>
> Serves 4 to 8.
==========
Your Three Bean Salad variation looks very interesting and attractive.
Funny you should post that today, because I was just looking over this
recipe I found for Three Bean Salad

Three Bean Salad
1-16 oz can cut wax beans or black beans, rinsed and drained
1 - 8 oz can cut green beans or lima beans, rinsed and drained
1 - 8 oz. can red kidney beans, rinsed and drained
1/2 cup chopped green sweet pepper
1/3 cup chopped red onion

Top the above with Mustard Vinaigrette below:

Mustard Vinaigrette:
In a screw top jar combine
1/4 cup vinegar,
2 Tablespoons sugar
2 Tablespoons salad oil,
1/2 teaspoon celery seeds
1/2 teaspoon dry mustard
1 clove garlic, minced.
Cover and shake well.

Chill 4 to 24 hours before serving.


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