Sorry for the late post today everyone! I just wasn’t on my A-game this morning.
For week three of my cooking challenge I decided to make a summertime favorite. We’ve been having a bit of a warm spell in the D.C.-area as of late. Sunday it was up in the 50s! Wheee! And I’ve been inspired by the warm weather to whip up some warm-weather food.
One of my favorite summertime foods is my mom’s three-bean salad. It’s one of the quickest and easiest recipes around, takes about five minutes to make and doesn’t require any cooking at all.
As the name implies, you start off with three beans: Green, Wax and Kidney. I very often also add chick peas, edamame and cut up pepper depending what I have in stock, but last night, it was just the basic beans. (P.S. Don’t use the French Style beans, I grabbed that can by mistake at the store. You definitely want to just use the cut beans.)
I take this recipe to picnics and potlucks all the time because it’s so easy and delicious. It’s also perfect for when I’m in a pinch or I’m not feeling the most creative in the kitchen.