It is time for fresh Green and Yellow Beans! That means it is also time for summer salads – Three Bean Salad is a classic.
You’ve probably had this salad many times. Made with canned beans is the traditional way. But let’s use the fresh green and yellow beans that are in season instead!
Whenever possible, I use fresh ingredients. Fresh first, frozen second, canned if I have nothing else. It’s not that I don’t like canned foods, it is just that I prefer to know exactly what I am eating.
So for this salad, I decided to use the fresh, local, organic green and yellow beans I got at the market. I also used red onion instead of white. I think red onions give a better flavor to salads. Lastly, I changed the traditional vegetable oil to extra virgin olive oil. Again, I think it tastes better and I like the additional health benefits of olive oil.
Funny, I love this salad now as an adult. When I was a kid though, I thought it was terrible-yucky. I’ve been craving it for weeks, waiting for the beans to come into season. Now that I’ve made some…I want to make more!
I picked up plenty of green and yellow beans at the market that I could have easily made another batch 🙂 But I prepared the remaining beans in other ways. To learn more about my “bean adventure”, check out my blog Mary’s Kitchen blog post from July 18th.