Three Bean Salad

Time slips by so fast this time of year. Is it because of all of our obligations and extra tasks that come with celebrating the holidays? Or do we try to do more and feel there is so much more to accomplish; or both. Perhaps the end of the year is for reflection and clearing your mind for what lies ahead. Whatever it is my plan is to keep the holidays simple and fun, let’s hope I can stick to it.

This might seem like a very ordinary salad to you but sometimes ordinary is good. It’s simple, dependable and satisfying. It’s an example of how a dish can become special combining pantry and fresh ingredients. I used red kidney and garbanzo beans with fresh green beans to create a more traditional three bean salad but any combination of beans would work here as well. Crisp celery gives this a crunch while the fresh herbs and lemon in the dressing help brighten up this dish.

Ingredients:

1 14-ounce can red kidney beans

1 14-ounce can garbanzo beans

1 pound fresh green beans (ends trimmed, cut in half)

2 stalks celery (thinly sliced)

2 tablespoons flat leaf parsley (chopped)

1 tablespoon green onions (thinly sliced)

1 teaspoon fresh thyme leaves

1 tablespoon fresh lemon juice

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

3 tablespoons extra virgin olive oil

Salt and pepper to taste

To prepare:

Rinse the red beans and garbanzos in a colander, set aside.

Blanch the green beans in salted boiling water for 3 to 4 minutes. You want them to be tender but still have some snap to them. Rinse under cold water, drain, set aside.

In a medium sized bowl whisk parsley, green onions, thyme, lemon juice, apple cider vinegar, Dijon and olive oil. Toss red kidney beans and garbanzo beans with dressing, let sit for 30 minutes. Add green beans. Toss, salt and pepper to taste.