Since I don’t have all the time in the world to cook, my mindset is on easy, get in and get out kind of meals. That’s where this Mediterranean three bean salad recipe comes in. It’s essentially a bean salad packed with summer vegetables, feta, olives, and a light vinaigrette. Now that heirloom tomatoes are in season, I highly recommend buying a beefy one for this salad. The sweetness of those tomatoes balance well with the tang and saltiness of the salad. I would also use fresh green beans (or other waxy beans) instead of frozen ones. Frozen green beans just don’t get the same kind of crisp once you cook them. From start to finish, this salad takes only 15 minutes to make. Yes, 15 minutes! It’s definitely worth making on a weeknight.
COOKING NOTES FOR THE THREE BEAN SALAD RECIPE
Giving the green beans an ice bath: Once you steam the green beans, throw them into an ice bath immediately. The ice bath is critical for keeping green beans lovely and crisp. The chill from the ice water stops the green beans from cooking further. I used to skip this step out of laziness, but once I started cooking my beans this way, I can’t go back to my old ways. The texture of the beans are so much better.Toss tomatoes last: Because diced tomatoes are quite delicate, I recommend tossing them last, after you’ve dressed the beans and other vegetables.Variations: Feel free to add your favorite beans and summer vegetables to the mix! Cannellini beans, bell peppers, corn and zucchini are good additions.Serving options: This salad is great with grains on the side or with toast and a few slices of avocado!Use fresh green beans: I noticed that when I made this salad with green beans that weren’t fresh (they had been in my fridge for over a week), their color didn’t look good the next day. Try using beans that you have bought from the grocery store no more than a few days ahead.
LOOKING FOR MORE WAYS TO COOK BEANS? TRY THESE RECIPES:
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