Do you appreciate the seasons? Many of you have told us you adore winter–which I can appreciate–and really, I wish I could say the same. But here’s the thing: I love summer. Maybe it’s because I’m from Minnesota originally, and I grew up with regular sub-zero temperatures. Maybe it’s because I live in Indiana, where fall and winter are dismally gray. Whatever the case, I LOVE SUMMER for so many reasons: wearing no socks (they’re so oppressive, right?), sunshine for days, morning coffee on the porch, going to the splash park, and lazy meals our patio with a glass of rose. Summer is my spirit animal. And so is this summer three bean salad.
Why three bean salad? Well, where I’m from it’s tradition. The summer potluck is all about three bean salad–maybe three or four types. It’s always welcome alongside a burger or salmon at a patio grill out. It’s got Father’s Day recipe written all over it. And three bean salad is perfect for sitting on a picnic table for hours on end.
Why this three bean salad, when there are so many three bean salads out there? This one is our new go-to. It’s based on a three bean salad that my mom makes, but made even simpler. Every time we set out to make a simple recipe, the trade-off is flavor. So as always, in this three bean salad we’ve optimized to get the best flavors with the least amount of time and fuss.
My mom’s recipe calls for blanching green beans, but since that adds time and complexity we’ve gone with all canned beans for this one. The secret to this three bean salad is the dressing: it’s made with a bit of tomato paste and ketchup, so it has an unexpected earthy undertone. And adding feta cheese brings in a savory flair! If you’re leaving it in the sun at a barbecue you could omit the feta (or for vegan diets), but we love the burst of flavor the feta brings. Finally, the combination of green onions and chives adds just the right amount of complexity. If you’re in a pinch and can’t find chives you can omit them, but we recommend using them for the best flavor.
Tip: We like buying our tomato paste in a tube; you can keep it in the refrigerator and squeeze out the amount you need. Typically buying it in a can, we end up with an unused can that sits in our refrigerator for months on end and then ends up going bad!
There’s something about three bean salad that just says SUMMER, right? It would also be a perfect Father’s Day recipe! This year, we’ve already made it for countless cookouts, so we knew we needed to share it with you. Let us know if you try it out: as always, we’re over on Instagram and would love to see your creations!
This recipe is…
This three bean salad is gluten-free and vegetarian. For vegan, plant-based and dairy-free, omit the feta.Print
This three bean salad is the most delicious, seriously simple salad to hit your plate. It’s a knock-out vegetarian and gluten-free side dish for summer barbecues, starring three beans, a zesty dressing, and a sprinkle of feta cheese.
For the salad
- 15-ounce can garbanzo beans
- 15-ounce can cannellini beans
- 15-ounce can red kidney beans
- 4 scallions
- 1 large or 2 small stalks celery
- 1 tablespoon chopped fresh chives, plus additional for garnish
- 3/4 cup feta cheese crumbles, plus additional for garnish
- Black pepper
For the dressing
- 2 tablespoons cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-natural ketchup
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 6 tablespoons olive oil
- Drain and rinse the beans.
- Thinly slice the celery and scallions. Finely chop the chives.
- Whisk together the cider vinegar, lemon juice, ketchup, tomato paste, and salt. Then gradually whisk in the olive oil about 1 tablespoon at a time, until emulsified and creamy.
- In a large serving dish, mix together the beans, celery, scallions, chives, dressing, feta crumbles, and fresh ground black pepper. If desired, top with additional feta crumbles and chopped chives as a garnish. Serve immediately or refrigerate until serving. It tastes even better 1 to 2 days later, so it’s great for making in advance!