Three Bean Salad

A picnic classic from my childhood in central New York State. My Mom often used kidney beans, chickpeas, green beans, and wax beans, but you can use just about any or all of your favorite fresh snap beans along with cooked dry beans. When I have them, I love the toothsome texture of fresh cooked whole soybeans.

-Jenni

Ingredients

4 cups cooked Dry or Shelling Beans, canned kidney and chickpeas are easy and great!

Approx. 1 Lb fresh Beans, trimmed, and simmered about 2 mins in boiling water, just tender and still bright green in color

1 cup Celery or Parsley chopped

1/2 cup Sweet Onion, Scallions, or a bit of Red Onion, diced

2/3 cup Apple Cider Vinegar, or a mix of your favorite vinegars

1/2 cup Olive Oil, or use your favorite blend of salad oils

1/4 cup Sugar

1 tsp Salt

1/2 tsp Black Pepper

2 pinches dry ground mustard

Directions

-In a big bowl, combine drained cooked dry beans, fresh beans, and celery/parsley.

-Mix dressing using a quart jar with a lid. Add onions, vinegar, oil, salt, pepper, and mustard. Shake well to combine.

-Pour dressing over beans, mix well, then let flavors meld in the fridge for 2+ hours, stirring occasionally if you like. This salad is better after 24 hours, and keeps well in the fridge for several days.

-Stir before serving.

-Enjoy!