Two Bean Salad

I have another easy and perfect-for-summer side dish for you today. This one was inspired by the three-bean salads that are served so often during the summer. You probably know what I'm talking about - they're generally green beans plus chickpeas and red beans pickled in a strong vinegar and sugar base. I always like the idea of the three-bean salad and occasionally I find one that tastes pretty good, but usually I'm disappointed.

A few months ago while flipping through an old Everyday Food magazine I ran across a tuna-green bean-salad-thingy recipe that looked pretty tasty. I didn't love the original recipe, but I played around with it for awhile and it easily adapted into a really great three-bean salad update. I ditched the third bean and kept the other ingredients really light and fresh. It's just terrific for the summer and I LOVE serving it with grilled fish or tuna sandwiches. The green beans are just barely cooked, so they're fresh and crunchy and pair really well with the creamy white beans.

Oh, and in case you're wondering, Everyday Food was a little magazine from the Martha Stewart Living company that I absolutely loved. Sadly, it went out of publication several years ago. So many of my staple recipes came from this publication and I was a real shame that the publication went under. Fortunately, it evolved into a terrific video series and you can sign up to get daily emails from them, which I highly recommend. Also, I hoard old copies and find myself pouring through them for ideas more often than I care to admit. Nostalgia runs in my family so I'll just blame it on the genes.

We are going to blanche the green beans, which means you cook the beans for a short time then immediately submerge them in cold water to stop the cooking. This helps the beans stay nice and crispy. First, so prepare an ice bath for the green beans in advance by filling a large bowl with several ice cubes and enough cold water that the beans can be submerged in water.

Start a pot of water to boil and while the water boils, wash and trim 1 pound of green beans, then cut into 1 to 1.5 inch pieces.

Now for the blanching. This happens very quickly, so make sure to have boiling water, an ice bath, a colander, and pot holders ready and handy. 

Bring the water to a full boil and add the beans to the boiling water quickly and simmer/boil for 30 seconds ONLY so the beans do not overcook.

Immediately remove the pot from heat, strain the beans, then quickly (but safely!) add the beans to the ice bath and make sure there is enough water they can be submerged. This stops the cooking so the beans stay crispy without getting soggy. I find that the outer bowl of my salad spinner works really well for this. Let the beans sit for a few minutes in the cold water, then strain and set aside. They will dry a bit more while you prepare the rest of the ingredients.

Rinse and drain the white beans then set aside. Prepare the dressing: whisk together 2 tablespoons olive oil, 2 tablespoons white wine vinegar (red or apple cider vinegar would probably work), 1 tablespoon lemon juice (from 1/2 large lemon), zest from 1/2 large lemon (about 1/4 teaspoon), 1/4 teaspoon salt, freshly ground black pepper (a few turns), and 1/2 to 1 finely minced or grated garlic clove (depending on your garlic level preference). I suggest grating the garlic if possible, as it incorporates into the dressing better. Set aside.

Prepare the rest of the veggies. Thinly slice 1/2 cup red onion (I got that from just under 1/4 of a medium red onion). Roughly chop 1/2 cup parsley. Add the red onion, parsley, white beans, and green beans to a large mixing bowl and gently mix a few times to combine.

Pretend that the onions in this photo are sliced much more thinly than they actually are.

Add the dressing ingredients and stir a few more times to combine. You can serve immediately, but it tastes better if it can sit for an hour or two. Serve garnished with sliced or chopped nuts - almonds and cashews work particularly well.


Two Bean Salad
Adapted from Everday Food
Serves 4-6

1 pound green beans
1 14-ounce can white beans
1/2 cup thinly sliced red onion
1/2 cup chopped parsley
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/4 teaspoon lemon zest (from 1/2 of a large lemon)
1/2 - 1 medium garlic clove, finely minced or grated
1/4 teaspoon salt
Freshly ground black pepper, to taste
Sliced or chopped nuts for garnish

1. Prepare an ice bath for the green beans (one large bowl with cold water and several ice cubes) and set aside; bring a pan of water to boil.

2. While water is boiling, trim ends off of green beans and cut down to small pieces - about 1-1.5 inches. Blanche the beans: add the beans to boiling water and cook for 30 seconds ONLY, then immediately strain the beans and dump into the ice water bath. This will stop the beans from cooking any further. Let sit in the cold water for a few minutes, then strain and set aside. Keep them in a relatively thin layer so the beans dry a bit. Rinse and strain the white beans and set aside.

3. Prepare the dressing. Whisk together the olive oil, white wine vinegar, lemon juice, lemon zest, salt, and pepper.

4. Add the green beans, white beans, red onion, and parsley to a large mixing bowl. Stir gently to combine. Add the dressing and stir again. This salad can be served immediately, but it tastes best if it can sit for an hour or two. Top with sliced nuts before serving.