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21st century 3 bean salad
I did not care for the 3 bean salad from my youth mainly because the dressing was too
rich with oil and it contained more, seemingly, wax beans than anything

I like my dressing a little more assertive, and you won’t find any wax beans here

Ingredients

For the salad
15 ounce can dark red kidney beans, rinsed and drained
15 ounce can cannellini, rinsed and drained
15 ounce can garbanzo beans, rinsed and drained
2 celery stalks, finely diced (include fresh leaves)
1 clove garlic, grated on the large holes side of a box grater
1/2 small red onion, finely diced
1/2 red bell pepper, finely diced
Zest of 1 lemon

For the vinaigrette
4 tablespoons red or white wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon House salt, then to taste
Black peppercorns in a pepper mill
Pinch of crushed red pepper flakes, optional

Method
In a large bowl, mix together the beans, celery, red onion, red pepper and lemon zest

In a separate medium bowl, whisk together vinegar, oil, garlic and oregano. Season
with salt and freshly ground black pepper (and crushed red pepper flakes if using).
Whisk again and taste for seasonings

Pour the vinaigrette over the beans and vegetables, toss to combine. Cover the bowl
with plastic wrap and chill at least 1 hour