The Scoop
This fresh three bean salad combines vibrant flavors and is perfect for welcoming new friends and neighbors.
In the whirlwind adventure of settling into our new neighborhood, I was eager to find a dish that could double as a comforting welcome-to-the-area meal and a delightful introduction to new friends. Enter the fresh three bean salad. With so many fresh green beans available at the local farmer's market, it felt only natural to start there. I picked up a few cans of trusty black beans and garbanzo beans, knowing they'd add a hearty touch to the vibrant fresh veggies. Walking back home, I imagined how these ingredients could create a bridge between new neighbors and my own family traditions.
When the day arrived for our informal moving-in party, the salad became the perfect conversation starter. I steamed and blanched the green beans for that ideal crispness, while the thinly sliced red onions added a sharp contrast. My favorite part was the quick-made vinaigrette – a simple yet effective concoction of olive oil, white wine vinegar, and a spoonful of Dijon mustard that brought everything together. I learned to always whisk it separately before drizzling; it ensures each bite is evenly coated.
As everyone gathered around our makeshift dining table, I watched them scoop generous spoonfuls onto their plates. A sprinkle of fresh parsley went a long way in adding brightness to the dish. Not only was the salad a hit, but it also became a testament to new beginnings and shared laughter. It reminded me that sometimes the simplest ingredients can create the most memorable experiences when shared with others.
Ingredients
- 12 ounces fresh green beans, ends trimmed, steamed and blanched in ice water, cut into 1-inch pieces
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can garbanzo beans, rinsed and drained
- 1/2 small red onion, thinly sliced
- 1/2 English cucumber, chopped
- 1/3 cup fresh parsley, chopped, plus more, to taste, whole leaves, for garnish
- 1/4 cup olive oil
- 1/4 cup white wine vinegar or champagne vinegar
- 2 tablespoons granulated sugar, can substitute honey
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
Directions
- In a large bowl, add the green beans, the black beans, the garbanzo beans, the red onion, the cucumber, and 1/3 cup of the chopped parsley.
- In a small bowl, whisk the olive oil, the white wine vinegar, the sugar, the Dijon mustard, and the salt together.
- Drizzle the dressing over the salad and toss to coat.
- Serve the salad garnished with the extra parsley.
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