I love Three Bean Salad. It always seems to be on the summer dinner tables, but it is truly good all year long. Anyway, I was hungry for it, but I decided to make a slightly different version than the one my mother made, which I have always loved. I added corn and potatoes. It works. It works well.You know how The Goddess loves leftovers. How she’s always going on about using them in new and different ways, blah, blah, blah….well, there were some leftover microwaved potatoes, green beans and an extra ear of corn to be used. I’ve added corn to this salad before, but there were those potatoes, too. Just sitting there coyly, in the fridge. So why not? And it worked! I would definitely make this version again.
Just dice everything up about the size of the beans, toss it into the bowl on top of the vinaigrette and gently fold it all together. Cover and chill it in the fridge for a few hours, or make it the day before you plan to serve it. Easy and delicious…what a combo!
Three Bean Salad with Potatoes and Corn
- Sweet Mustard Vinaigrette:
- 1/3 cup apple cider vinegar
- 3 tablespoons honey (more or less to taste)
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic granules
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground celery seed (don’t use if you add celery to the salad)
- 1 can garbanzo beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 good cup diced, cooked potatoes (Yukon Gold is my preference)
- 1 cup finely diced celery
- 3/4 cup diced, cooked green beans
- 1/2 cup finely diced red bell pepper or roasted red pepper (optional)
- 1/2 cup finely diced red onion
- 3-4 radishes, finely diced
For the Vinaigrette: Combine all the ingredients in the bottom of the bowl you’re going to mix the salad in; whisk until well combined.
Add the salad ingredients into the bowl. Stir gently until well combined. Cover and chill for at least 3 hours or overnight. This is much better when made the day before.
NOTE: This is good with crumbled, cooked bacon tossed in just before serving. Feel free to add chopped fresh parsley, cilantro or even dillweed, if you wish. You may add ground cumin or caraway seed to the vinaigrette. Feel free to add extra beans or other types of beans, if you wish. You may need to make extra vinaigrette, if you do add additional beans.
Three Bean Salad with Potatoes and Corn Recipe©Marcia Lahens 2016. All rights reserved.
This is crunchy, cold and just delicious with burgers or roasted chicken. My mother would make a large batch and we would have it for dinner, which was our midday meal. This is particularly delicious with her wonderful fried chicken. She never added the potatoes, but I rather like them. Add additional beans, or use other types of beans, if you wish. This is a nice change of pace from regular potato salad and would be wonderful served with The Hot Mess Cheeseburger with a Crispy “Collar”. Make it your own…cook with abandon!
Variation on a Theme: Today I made another version. You know how The Goddess can never seem to leave a recipe alone. No potatoes, corn or green beans. Didn’t have them, so I added a can of well-drained hearts of palm that I diced up. I used about a cup of edamame beans, added about 1/2 cup diced English cucumber and chiffonade of basil, about 2 tablespoons. No celery, so I added some ground celery seed to the vinaigrette and increased the mustard a bit. It turned out to be very yummy, too. This isn’t even gone and I’m already thinking about some other combinations…I need a life!