Three-Bean Salad

Hello!  I’m back!  Wow it has been a crazy couple of weeks (fun, but crazy).  We’ve had Mother’s day, my wedding anniversary, and my birthday in the last couple of weeks.  Throw in my daughter performing in a youth theater production and my son’s school’s Festival, and I’ve hardly had time to eat much less cook.  We’ve had too much take-out, and when I have cooked, it’s been simple pasta dishes.  I did make dinner a few times this week, so I’m hoping to change the trend.

Oh, and along with everything else, I’ve recently acquired a stalker.  I know.  Nice, huh?  My friends warned me this might happen once I started blogging, but I pooh-poohed them.  Who would stalk me?   Beach Ball Bill, that’s who. 

My daughter brought home Beach Ball Bill from the Festival, and almost immediately he became my stalker.  He peers around the corner when I’m cooking.  He will suddenly appear on my dresser when I’m in my room folding laundry.   Every time I turn around he is there.  The kids think it’s funny, but when he peers at me with his beady eyes, I’m a little freaked out.  I can only hope he will spring a leak soon!

What are you doing for Memorial Day?  If you are having a barbeque, you should make this simple Three-Bean Salad.  I know what you’re thinking, “Three-Bean Salad?  Really?”  This Three-Bean Salad is fresh and refreshing.  The tarragon is a great addition to an old recipe, and using haricot vert instead of canned green beans really makes this salad special.  I loved the tarragon in the salad, but not everyone likes tarragon (including my daughter and son), so if you or someone you’re cooking for doesn’t like tarragon, then I recommend you use thyme instead.

Three-Bean Salad
Printable Recipe
3 tablespoons olive oil
The juice of one lemon
1 tablespoon sherry vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 shallot, minced
2 tablespoons chopped tarragon
1 14 oz can garbanzo beans, drained and rinsed
1 14 oz can dark red kidney beans, drained and rinsed
1 lb haricot vert (French green beans)

In a small bowl, whisk together the olive oil, lemon juice, sherry vinegar, salt and pepper.  Stir in the shallots and tarragon.  In another small bowl mix together the garbanzo beans, kidney beans, and the vinaigrette, set aside.

In a large steamer set over boiling water, steam the haricot vert until crisp tender, about 4 to 6 minutes.  Immediately immerse the cooked beans into ice water to cool.  Drain the beans and pat dry with a paper towel.  Layer the haricot vert on a platter and top with the kidney bean mixture.  Serve.