Mixed Bean Salad
Posted by in Food
Martha's Salad
There used to be a restaurant on Canandaigua Lake that we went to every summer, called the Pan-Tree Inn. They had the best sweet rolls, chicken pot pie, and an amazing three bean salad. It closed though, and I was forced to try to replicate the bean salad and did so pretty successfully. I was willing to put Martha’s to the test (from Sept Everyday Food)to see if hers was better. I thought the addition of fresh green beans might improve it.
Martha’s recipe:
1/2 lb green beans, cut in half and blanched
1 can kidney beans
1 can garbanzo beans
2 tbsp cider vinegar
3 tbsp olive oil
1 tbsp fresh oregano
1 shallot, finely chopped
2 tsp grainy mustard
Fail. Sorry. This was ok, but I did not like the texture of crunchy green beans with canned kidney and garbanzo. Here’s the recipe I came up with that replicated the restaurant one I loved:
Pan-Tree Inn Three Bean Salad
1 16 oz can green beans, drained
1 16 oz can yellow beans, drained
1 16 oz can kidney beans, drained and rinsed
1 cup thinly sliced onion rings
1 red bell pepper, chopped
2 tbsp parsley, chopped
1/3 cup cider vinegar
1/2 cup sugar
1/3 cup vegetable oil
1/2 tsp pepper
1/2 tsp salt
Mix beans, onion, red pepper and parsley. Mix vinegar, sugar, oil, salt and pepper in a saucepan and heat to a boil. Pour over bean mix. Store in the refrigerator.
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I have been looking for a bean salad recipe all summer that goes with mint because my mint crop is out of control and I remember a bean salad with mint that I had once in France and loved. Think yours would work with mint added?
I don’t know – I’ve never tried it with mint. That might taste better with fresh beans.
Somehow bean salads just don’t appeal to me. Give me old-fashioned Italian beans and greens, with some homemade bread, and I’ll eat five servings. Hmmm, maybe I *should* make a bean salad, since then I wouldn’t overeat…
Haha! I don’t think I’ve ever had beans and greens salad. Must try.
I’m with Jennifer, though bean salads are a great way to get a good protein hit. I kinda like mixing beans in with fresh salad stuff. So, I’m curious to hear what you didn’t like about the fresh green bean-canned bean combo. Was it a textural thing?
My oldest loves canned green beans, but I prefer fresh so we go back and forth between the two. We found purple green beans that other day and I was so excited, but when we cooked them they turned green–so sad. I’m wondering if this might work even if the fresh green beans weren’t cooked.
Canned AND fresh? Sounds like a recipe for weird texture.
Exactly
I’m going to be doing a sort of elimination detox diet, and I think I can actually eat this while I’m on it. Thanks!
I think yours looks tastier too.
I love the tectures in this salad. It looks gorgeous and will appeal to lots of folks. I hope you are having a great day. Blessings…Mary
Some classics just don’t want to be gussied up–perhaps this is one of them…your version sounds very much like a version my mom used to make us–and it was def. all canned…
Yours looks/sounds far better!
I honestly am shocked and embarrassed that I like it canned, but there is just something about this that is good. The combo of sweet and sour maybe, I don’t know.
Thanks – it is really pretty.