CHEF JEFF — ONE BYTE AT A TIME: Three-Bean SaladDon’t relegate this tasty and reliably inexpensive favorite, courtesy of the Old Farmer’s Almanac, to the picnic table.
By: Herald Staff Report,
Don’t relegate this tasty and reliably inexpensive favorite, courtesy of the Old Farmer’s Almanac, to the picnic table.
¼ cup mild vinegar
½ cup olive oil
¼ teaspoon dry mustard
Salt and pepper to taste
½ pound fresh green beans, cut into pieces
½ pound fresh wax beans, cut into pieces
1 16-ounce can red kidney beans
1 small red onion, diced
1 large red or green bell pepper, cored and diced
¼ cup chopped parsley
In large mixing bowl, whisk together the vinegar, olive oil, mustard, salt and pepper.
Cook fresh beans in a small amount of salted water, just until crisp-tender, about 5 minutes.
Drain and rinse kidney beans. Toss hot beans, drained beans and onion, pepper and parsley with the dressing. Add salt, if necessary. Chill, covered, to let flavors combine.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.