![]() Technique Tip: To blanch the green beans, you’ll need a medium saucepan to cook them in and a colander to drain them. And if you want to make it for your weekly meal prep, it’s wonderful as a Mason jar salad when combined with one of the whole grain options above. It’s an excellent make-ahead option, as it tastes better the longer the beans marinate in the dressing. High in protein and fiber, this Three Bean Salad makes an excellent vegetarian side or main dish when served with a whole grain such as quinoa, sorghum, whole wheat pasta or farro. It’s tasty chilled but is also great at room temperature. The beauty of this dish is that it’s quick to make and travels well for all your upcoming potlucks, graduation parties and barbecues. If you prefer your salad on the sweeter side, you can add a drizzle more. The touch of sweetness in this version comes from just one tablespoon of honey. In my opinion, that amount of sugar takes away from the freshness of the vegetables. Traditional three-bean salad recipes call for a quarter to half cup granulated sugar to be part of the vinaigrette. If you haven’t used blanching as a technique before, it’s a quick cooking method that preserves the texture and bright color of vegetables while taking them out of their raw state. To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch. ![]() ![]() The beans are marinated in a vinaigrette that includes plenty of sugar, which helps to balance out the punch from the vinegar. Most traditional recipes call for a variety of canned beans, along with chopped onion and bell pepper. You’ve likely made a version of it before, but I highly recommend giving this modernized version a try. ![]() Enter: this crunchy, protein-packed salad. All those grilled meats required something fresh and tangy to balance them out. Three-bean salad has been a summer staple in the United States since around the 1950s, when grilling first became an American pastime. ![]()
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