Bean Salad – a modern take on a classic!

July 22, 2014

3-Bean Salad - a modern take Aunt Suzy says . . .

We love green bean salads in the summer here at S&SK, so when I saw this recipe I knew I had to make it. Plus, it reminded me of the long forgotten 3-bean salad of my growing up. So long forgotten that I kept wracking my brain as to what the 3rd bean was. I knew it included canned green beans and canned kidney beans, but I couldn’t for the life of me remember the 3rd bean.  So of course I googled it and saw that it was wax beans! So if you want this recipe to look like the classic but taste 21st century, you could make it with green and wax beans (at farmer’s markets up here right now) and kidney beans. 🙂  We served this with potato salad and grilled meats. Yum!

 Bean Salad - Sweet & Savory Kitchens

Margaux says . . .

We loved this recipe!  I’m always looking for new ways to prepare green beans because it is a family favorite.  The flavor in this salad is amazing, with the capers, herbs, shallot and lemon.  I used canned cannellini beans.  I served it with California burgers and corn on the cob…perfect summer weeknight meal.

BEAN SALAD adapted from Bon Appetit


2 cups cooked beans, fresh or dried (such as cannellini, borlotti or cranberry) or 1 14-oz. can cannellini or kidney beans, rinsed
1 pound green beans (or half green and half wax beans), ends trimmed, beans snapped in two
3/4 cup fresh parsley leaves, chopped
1/4 cup fresh chives, chopped
tablespoons capers, drained and chopped
zest of 1 lemon
¼ cup olive oil
juice of 1/2 or 1 whole lemon, depending on how large
1 small shallot, minced
teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, to taste
Kosher salt and freshly ground black pepper


Cook the dried or fresh shell beans according to directions. Drain and set aside to cool. Alternatively, open the can, rinse and drain. Cook the green beans (and wax beans if using). Place in steamer, bring water to a boil and steam for 5-6 minutes. Alternatively, cover in water, bring to a boil and simmer for 5-6 minutes. Either way, drain, place back in the pan, cover with cold water and ice to cool down and stop the cooking. Once cool, drain and dry with paper towels.

Place both types of beans in a large bowl. Add the parsley, chives, capers and lemon zest. Whisk together the olive oil, lemon juice, the shallot, the red pepper and salt/black pepper to taste. Pour the dressing over the bean mixture and mix thoroughly, best done with your hands.


3 Responses to “Bean Salad – a modern take on a classic!”

  1. Nicki Says:

    I love all these ingredients…… could it be anything but GREAT!

  2. Karen Allinder Says:

    After years of watching mind-numbing cooking shows that were more about the celebrity than the food, I have finally found one worth setting the DVR for… Martha Stewart Cooking School on PBS. Each episode Martha takes one topic (sautéing, corn, salads, etc) and explores it beautifully. This past Saturday was the episode on salads and she made the traditional 3-Bean Salad with wax beans. Her dressing was the one I remember (and never liked) which was sweet – made with rice wine vinegar and sugar.

    Your salad sounds delicious and I have a bounty of all the herbs in my garden.

    I will try it this weekend. Thanks for sharing and check out the show if you get a chance.

    • Hi KLA – thanks for the reminder about Martha Steward Cooking School. I think you’ve mentioned it before, but I haven’t checked it out. I think you will love this salad! The one I grew up with had white vinegar, salad oil and sugar plus diced onions. I suppose I liked at the time, but this is soooooo much more flavorful. Love, Aunt Suz 🙂

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