three bean salad (vegan)

I served this at the mate’s 40th birthday party and, since then, several people have asked me for the recipe. I am embarrassed to post it, because it is so basic and I kind of “cheated” in terms of the “dressing.” But here goes. You can multiple the ingredients here as much as you want; it scales up beautifully. You can also substitute bean types. Perfect for when you have vegan guests; great for picnics.

 

Ingredients:

  • 1 can of red kidney beans
  • 1 can of white beans (white kidney, great northern, whatever)
  • 1 jar of Horrock’s own pickled green beans
  • kosher salt

 

Directions:

  1. Open the two cans of beans. Pour the beans into a colander and rinse the beans very well in lukewarm water, turning them gently with your fingers.

  2. Drain those beans well, and pat them dry with a paper towel.

  3. Pour those beans into a bowl.

  4. Add to the bowl the whole jar of pickled green beans, including all the liquid (which is a nice white vinegar with some basic spices in it). NOTE: If the green beans are very long, you just need to slice them in half or in thirds so they are manageable for eating.

  5. Add salt to taste.
     

Yes, that’s it. It’s basically “open some jars and cans and throw them into a bowl.”

This keeps for about a week in the frig, and it makes a healthy, delicious lunch. I have it for lunch with sliced fresh fruit and salty corn chips.

 

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