Even using canned beans and red wine vinegar, this recipe is a delish way to eat your vegetable and much healthier than my grandma's oil-heavy (but delicious) version.
qhaslinger Posted: 01/11/09
amymday Posted: 07/27/11
Great way to use veggies from our CSA share. Dressing was mild, even though I used red wine vinegar instead. I thought 6 minutes was a bit short for the steaming, and I had to add a few minutes to keep the beans from tasting raw. Otherwise, good summer salad that I will make again if I have the ingredients on hand.
EllenDeller Posted: 05/29/12
This salad is so light and refreshing. I did use kidney beans in place of edamame because I had some leftover from another day and a I used a chopped whole tomato, but those are the only changes. I loved the fact that the dressing is not sticky sweet like most 3-beans salads. We ate this with spicy roasted chicken wings and roasted yukon gold potatoes, and the freshness of this salad was a great foil for the saucy wings and dense potatoes.
amd0716 Posted: 07/22/12
Love to make this for weekday lunches. I add fresh dill to the mix and usually sub regular green beans in place of wax and haricots vert because they are more readily available. As an occasional treat, some crumbled blue cheese and bacon really send it over the edge. A longtime favorite and a keeper!