{"id":130854,"date":"2021-07-01T15:33:05","date_gmt":"2021-07-01T15:33:05","guid":{"rendered":"https:\/\/precoinnews.com\/?p=130854"},"modified":"2021-07-01T15:33:05","modified_gmt":"2021-07-01T15:33:05","slug":"this-bean-salad-is-ready-to-go-places-the-denver-post","status":"publish","type":"post","link":"https:\/\/precoinnews.com\/world-news\/this-bean-salad-is-ready-to-go-places-the-denver-post\/","title":{"rendered":"This bean salad is ready to go places – The Denver Post"},"content":{"rendered":"

By Melissa Clark<\/strong>, The New York Times<\/em><\/p>\n

Every picnic needs a salad that can withstand some abuse: one that can be stuffed into your backpack without fear it will squish; left out in the sun without spoiling or wilting; made a day or two before serving, only to get better as it sits.<\/p>\n

A three-bean salad is all of that, and more. And its sturdiness, coupled with how quick and easy it is to throw together, may be why it\u2019s become such a summertime staple across the United States.<\/p>\n

For me, though, the biggest draw of a three-bean salad is its adaptable nature. (I just adore a recipe that I don\u2019t have to stick to.) As long as there are three different beans in the bowl tossed with some kind of flavorful dressing, a three-bean salad can be anything you want it to be.<\/p>\n

What I want it to be is fresher, brighter and herbier than the most classic versions, which rely entirely on canned beans — green beans, wax beans and kidney beans. When I make three-bean salad, I don\u2019t use any of them. I also nix the usual sugary dressing.<\/p>\n

Instead, I start with blanched fresh green beans, cooked just long enough to turn verdant and tender, without a trace of mushy softness. The green beans provide a crisp contrast to the velvety chickpeas and cannellini beans that I also toss in the bowl.<\/p>\n

Of course, this being a flexible salad, chickpeas and cannellini are merely my own, personal suggestions. Feel free to use whatever combination of canned beans you like. Black beans are velvety. Black-eyed peas are earthy. Kidney beans are classic.<\/p>\n

Freshly cooked dried beans are also an acceptable option, though using them will add considerable time to the preparation, unless you\u2019ve got leftovers on hand.<\/p>\n

While the beans make up the core of this salad, marinated vegetables give it verve. To make them, briefly soak sliced onions and either fennel or celery in thyme-spiked rice vinegar until they\u2019re lightly pickled and floppy. Mixed into the beans, they add a necessary dose of texture and tang. And some chopped herbs and toasted coriander seeds lend fresh, woodsy and citrusy notes to round things out.<\/p>\n

Tossed together, this salad is ready for your next picnic or potluck. Or pair it with a loaf of crusty bread for a speedy vegan dinner. A dish this easy, hardy and deliciously dependable should fill many roles.<\/p>\n

RECIPE:\u00a0Herby Three-Bean Salad<\/h3>\n

Yield:<\/strong> 6 to 8 servings<\/p>\n

Total time:<\/strong> 20 minutes<\/p>\n

Ingredients<\/strong><\/p>\n