Five Bean Salad

The theme for Monday posts in August is Summer.

There are just so many summer recipes that accumulate over the season that I always run out of time to get them posted.

We wait patiently for tomatoes, then we have hundreds. The same with the summer squashes and green beans.

Three Bean Salad is a summer classic – at least in the Midwest of the U.S.

The ‘three beans’ are usually green and yellow string beans, and red kidney beans.

Since I have three different beans growing in my potager, and a four bean salad would be boring, I decided on Five Bean Salad.

We love beans.

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Five Bean Salad

Print Recipe

3 Bean Salad is a Mid-Western classic; 5 Bean Salad is more fun. I happen to have 3 different ‘green’ beans in my garden. This is a great make-ahead picnic dish.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 6oz (180gr) green beans, trimmed and cut into 1″ lengths
• 6oz (180gr) yellow Romano beans, trimmed and cut into 1″ lengths
• 6oz (180fr) purple beans, trimmed and cut into 1″ lengths
• 8oz (240gr) red kidney beans, rinsed and drained
• 8oz (240gr) white kidney beans, rinsed and drained
• 1/2 green (or red) bell pepper, chopped
• 1 shallot, finely chopped
• 1 tbs brown sugar
• 1 tbs Dijon-style mustard
• 3 tbs tarragon white wine vinegar
• 3 tbs salad olive oil

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Instructions

• 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.
• Add red and white beans, green pepper and shallot.
• 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.

Notes

Use any color / type of beans you have – or all green beans. Use a red pepper for more color.
This keeps for several days in the fridge.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 206
• Sugar: 6 g
• Sodium: 173.5 mg
• Fat: 8.1 g
• Saturated Fat: 1.2 g
• Trans Fat: 0 g
• Carbohydrates: 26.7 g
• Fiber: 7.7 g
• Protein: 8.2 g
• Cholesterol: 0 mg

Keywords: bean salad, green beans, three bean salad

More salads: Tomato & Cucumber Salad or White Bean & Radish Salad

That’s it!