RECIPE - Easy Summer Three Bean Salad
The perfect recipe for your next Summer picnic or a hectic work week. Packed with flavor from simple ingredients that are easy to find.
My Grandma had a friend I remember fondly as a child. She was a Persian woman who would often come visit us Grandkids with her. Along with her visits came rich stories and delicious flavors from her country. These memories have stuck with me for a lifetime.
One Summer on the Cape, shortly after I went vegetarian, she came over to stay with us. She knew my family wasn’t great at cooking for vegetarians and spent an entire afternoon batch cooking meals for me. Pilafs and salads filled with spices, olive oil, garlic, and fresh flavors.
One of those meals was a bean salad. It amazed me how something so simple could taste so good. As a child it seemed like she did magic turning basic dry beans into the most delicious food I had eaten in a while.
This was my attempt to re-create these flavors from my childhood.
Note: I personally use dry beans for most of my recipes. It’s the most economical and also the best tasting in my opinion. With this said, you can sub for canned beans if you find it easier for you. I recommend cooking red beans separately from any white beans as the red beans will eventually stain the white beans. If this does not bother you you can feel free to cook them all together.
This recipe is incredibly simple but packed with flavor. It gets better the longer it sits so feel free to make ahead and serve the next day.