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Three Bean Salad

serves 6–8; adapted from "Garbanzo and Kidney Bean Salad" by Romney Steele in My Nepenthe

Ingredients
  • 3 tablespoons red wine or sherry vinegar Banyuls (red) or Sanchez Romate for sherry
  • ¼ red onion, thinly sliced
  • 2 tablespoons finely chopped any or all: green onions, chives, fresh tarragon, fresh oregano
  • 1 clove garlic, minced and mashed with 1 teaspoon Kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 1 cup fresh, canned, or frozen (thawed) green beans for fresh, blanch them first
  • one 15-ounce can garbanzo beans, drained and rinsed or home-cooked, about 2 cups (see How to Cook Beans on RiPE)
  • one 15-ounce can kidney beans, drained and rinsed or home-cooked red beans like Scarlet Runner, about 2 cups
  • ½ cup olive oil
Instructions

  1. Add to a large bowl: vinegar, red onion, green onions/chives/herbs, garlic mashed with salt, sugar, and black pepper.

  2. Blanch green beans in a pot of boiling salted water for a minute or two, until crisp tender. Immediately transfer to a bowl of ice water to stop the cooking. Remove from ice bath and dry on a clean kitchen towel. Add to bowl.

  3. Add the beans to the bowl. Drizzle with olive oil and combine gently. Let stand for at least an hour for flavors to coalesce. Refrigerate any leftovers. (Olive oil will harden when refrigerated, but don't fret. A few minutes at room temperature and it will return to its liquid self.)