Sweet and Savory

Three Bean Salad Prep Time: 10-15 minutes 4 - 8 Servings

Ingredients:

• 1/4 cup chopped onion
• 3/4 cup sugar
• 1 tsp salt
• 1/2 cup vinegar
• 1/2 cup oil
• 1/2 cup water
• 1 can of garbanzo beans
• 1 can of green beans
• 1 can of kidney beans
• 1 can of wax beans

The year that I turned eight years old, my father transferred from Cypress College, in Southern California, to Purdue University, in West Lafayette, Indiana. While the summers in California can get pretty warm, we had access to the vast ocean to cool our toes. However, the summers in Indiana were long, warm, humid, and wet. The warm season began as school wrapped up in May and lasted well into September after we had returned to school. The average temperature was above 74°F. This may not seem bad, except that the heat was combined with humidity. The month of July was the hottest month, averaging 83°F during the day and cooling down to 63°F after the sun when went down around 9:00 p.m. in the evenings. Sudden showers and tornado warnings are just a part of the adventure. When the sun breaks through the clouds, the heat builds, and the humidity traps all the heat, leaving you hot and sticky. Unless posted next to the swamp cooler or wading in a pool, there isn't much of an escape from the weather of Indiana.

Sometimes the best way to cool down and feel refreshed was to eat something chilled outside under the shade of a tree or out in the open after the sun set looking up at the vast night sky. There were a few favorites that my mother prepared for the long summer nights, including this Three Bean Salad recipe that she handed down to me - adding yet another recipe to my ever-growing recipe box. Since the time that she gave me the recipe, I have made some changes and some additions, expanding on the original instructions given by my mother, which included pouring everything into the bowl and mixing it.

Modernized Three Bean Salad Recipe

Special Note: Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients.

Ingredients for the Salad:

• 1/2 red onion, finely chopped1/2 red onion, finely chopped
• 1 (15-ounce) can of garbanzo beans, rinsed and drained
• 1 (15-ounce) can of white beans, rinsed and drained
• 1 (15-ounce) can of kidney beans, rinsed and drained
• 1 (8-ounce) can of water chestnuts, rinsed, drained, and diced
• 1 (15-ounce) can of white corn (or black beans)
• 1 cup of frozen green beans
• 2 celery stalks, finely chopped (about 1 cup)

Ingredients for the Dressing:

• 3/4 cup sugar
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil or avocado oil
• 1 tsp salt

The best part of this refreshing salad is that it is healthy. With the addition of the water chestnuts, corn, and celery this salad is not only healthy it is hydrating.

Directions:

1. In a large bowl, mix all the beans, water chestnuts, corn, celery, and onion (drained of water).
2. In a separate bowl, whisk together the vinegar, sugar, oil, and salt. Add to the bean mixture, tossing to coat.
3. Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Before serving, remove it from the refrigerator, bringing it close to room temperature.

If you want to spice up the salad add a little bit of cilantro. Avocado and cucumber will add another dimension of crunch and creamy savoriness, sure to delight the palette.

Enjoy and keep cool this summer.