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August 14, 2017
We thought we would give you our take on that classic summer side, the 3-bean salad. But instead of the standard kidney beans, green beans and canned garbanzos we substitute Rancho Gordo Dried Beans. For the red kidney beans we subbed the Domingo Rojos which we love for their smooth texture and slightly smoky flavor. We replaced the canned green beans with Flageolet beans for the slightly “green” flavor they have. We keep the classic Garbanzo. Of course, if you wanted to blanch some fresh green beans and put those in as well, we promise not to complain. Recipes are just guidelines, after all.
2 C Rancho Gordo Domingo Rojo (cooked and cooled)
2 C Rancho Gordo Flageolet (cooked and cooled)
2 C Rancho Gordo Garbanzo (cooked and cooled) .
2 Stalks celery, finely diced, OR 2 small cucumbers, medium diced. (Stuart hates celery!)
½ C Apple Cider Vinegar
¾ C Olive oil
2 Tablespoons fine sugar or honey
2 Medium shallots, finely diced
1 Small clove garlic, crushed
1 Teaspoon salt
½ Teaspoon Dijon Mustard
Fresh ground black pepper to taste
To make the dressing: place the shallot, garlic, salt and sugar (if using) and vinegar in a jar or dressing shaker. Let sit for 10 minutes. Add the oil, mustard, pepper and honey (if using). Close the jar and shake vigorously.
Place the beans and vegetables in a large bowl. Add some of the dressing and stir together. Add more dressing as needed; you want the beans well coated, but not swimming in the dressing. Cover and refrigerate for a few hours before serving.