Serves 6 to 8

This salad has always been one of my favorite additions to a picnic.  It is a Midwestern classic very rarely seen anymore, except in a supermarket jar.  Although memories of the 1950s have it made with canned green and yellow beans, I always use fresh.  This year, the beans have been particularly good – not only green and yellow beans but haricots verts have been at the farmers market.  Haven’t seen many lima beans – my very favorite – but hopefully the end of August will bring them to market.

Three bean salad keeps very well so I always make quite a bit, but you can make just as much as you think will satisfy.  I generally use an equal amount of all of the  beans.  If I am making a large batch, I will cook the kidney beans from scratch, but, if not, I’ll just open a can or two.  You can also use garbanzo beans (aka chick peas) or cannellini beans in place of the kidney beans.

About ½ pound green beans, washed, stemmed, and cut into pieces (about 1 to

1½-inches)

About ½ pound yellow wax beans, washed, stemmed, and cut into pieces (about 1

to 1½-inches)

2 cups cooked kidney beans

¼ cup finely diced onion

½ cup white or vinegar

2 tablespoons peanut oil

1 clove garlic

3 tablespoons sugar

Combine the green and yellow beans with the kidney beans in a mixing bowl.  Stir in the onion.

Combine the vinegar and oil in a blender.  Add the garlic and sugar and process to blend well.

Pour the dressing over the beans and season with salt and pepper.  Toss to combine.  Cover and let marinate for at least an hour before serving.