Three Bean Salad; The return of the green monster; Menu of the Week

Did I mention on Saturday how pleasant it was to have it raining?

Did I mention that we needed the rain?

Did I mention that a rainy day prevented me from doing all the outside chores and allowed me to catch up on the inside chores?

Do you all know what happens to stuff outside after 5 days of gentle rain followed by one, hot day of sunshine?

Can anyone guess what’s on the agenda for today?

I’d normally allow myself 2 or 3 days to do the outside work but it’s supposed to be hot on the weekend (36C, 94F) and I really hate gardening/mowing/trimming in the hot sun.

I’m off…..

But I’ll leave you with another, modified, summer classic.

Three Bean Salad

Three Bean Salad

Strangely, this is a salad that I didn’t like as a child. It was something I needed to put my own twist on, choose the beans and make the vinaigrette. Use any beans you like; these are my preferences for a pretty and flavorful salad.

6oz (180gr) green beans
6oz (180gr) yellow wax beans
15oz (450gr) red kidney beans
1/2 red pepper or orange pepper
2 tbs fresh snipped chives
2 tbs brown sugar
1 tbs Dijon-style mustard
1/4 cup (2oz, 60ml) tarragon white wine vinegar
1/4 cup (2oz, 60ml) olive oil

Top and tail beans. Cut in 1″ (2.5 cm) lengths. Bring a medium saucepan half full of water to a boil over high heat. Add beans and blanch for 4 minutes, until just tender. Drain beans and immediately submerge in an equal amount of very cold water. Drain again, spread out on paper towels and pat dry. Put into a serving bowl. Drain kidney beans and add to bowl. Chop red pepper and add. Snip chives and add.
Vinaigrette: In small bowl whisk together the sugar, mustard and vinegar. Slowly add the oil whisking constantly. Pour over beans and toss to combine. Set aside for at least 15 minutes. Serve. This keeps for several days in the fridge.

In addition to the above, for the week of June 12 we have Brined and Grilled Turkey Breast, Tuna and Radish Salad, Spicy Steak Caesar Pasta Salad Grilled Pork Tenderloin with Mustard Seed Crust, and the first zucchini of the season….

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3 thoughts on “Three Bean Salad; The return of the green monster; Menu of the Week”

  1. Ciaochowlinda, I’m just glad my taste buds grew up too!
    Jessica, I know mine put in canned green beans, which I hate! So much better with fresh.

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