Summertime and the living is beany! I know, I’m so corny that I make classic songs into lame gardening jokes! Maybe I’ll just stick to gardening. If you have a garden of any size and you grow green beans, you know how huge the garden harvests can be all at once. Sure, you can freeze or can them but how about eating your fill of them in fresh dishes? This week I’m sharing my Garden Harvest 4-bean salad recipe, filled with garden fresh veggies and lots of flavor.
- 1 cup green beans
- 1 cup wax or yellow beans
- 15 oz. cooked kidney beans
- 15 oz. cooked black beans
- 1 tbsp. finely chopped dill
- 1/2 medium onion, chopped
- 1/4 cup chopped bell pepper
- 1 clove minced garlic
- 1/4 cup olive oil
- 1/2 cup white vinegar
- 2-3 tbsp. sugar or preferred sweetener, optional
- 1/2 tsp. each dry mustard, celery seed, crushed red chili flakes
- salt and pepper to taste
Directions For the Salad
Assemble all of the ingredients to make the salad. If you are using canned kidney and black beans, drain and rinse them.
Snap the beans and cut into 1 1/2″ pieces.
Place the beans in a saucepan and put in enough water to cover the beans. Cook over high heat and boil for 2 minutes. Immediately drain beans to prevent overcooking. You can even shock them with cold water. We don’t want mushy beans!
In a large bowl, mix all beans together. Add onions and peppers.
In a small bowl, make the dressing. Whisk all wet ingredients and spices together.
Pour over bean salad and completely combine.
Cover bowl and place in the refrigerator. Allow to sit for at least 4 hours or overnight. The Garden Harvest 4 Bean Salad keeps for days and gets better the longer it marinates.
This salad makes a wonderful side dish to bring to gatherings, an addition to your lunch or eaten as a snack. 4 bean salad is a fantastic lunch on the go.
Packed with tons of tangy flavor, hearty beans and the freshness of summer, you’ll want to make this again and again. It’s inspired by traditional bean salads and my friends pickled dilly beans that we grew up eating. There’s nothing like garden fresh produce to help inspire all of us in the kitchen. I make this in winter if any decent looking beans are a available. Mix up the type of beans that our use to your liking. The kidney and black bean combo is my fave but you can use whatever you like or have on hand. If you would like to start growing beans, get some tips in the post Green Beans. They are one of the easiest veggies to grow!
This week in the garden we’ve received just a bit of rain to soothe the very thirsty ground. We could definitely use more. The cucumbers are finally beginning to produce and salad green seeds are in the ground for future cool weather harvests. Tomatoes are ripening like crazy. The new pup has been attacking my hosta plants and the low branches of the hydrangeas. This too shall pass! I forgot what it was like to have a baby in the house! Have a great gardening week everyone!