She Strengthens

Elevate Your Picnic Game with a Refreshing Three-Bean Salad

When it comes to picnic favorites, three-bean salad is a classic choice. And for good reason! This easy-to-make dish is a crowd-pleaser, thanks to its perfect balance of sweet, briny, and sour flavors. Our twist on the traditional recipe adds a pop of color and flavor with radishes and capers, all tied together with a tangy sherry vinaigrette.

The Ultimate Picnic Companion

So, what makes this salad stand out from the rest? For starters, the combination of green beans, radishes, and capers adds a delightful crunch and freshness to each bite. Meanwhile, the cannellini and kidney beans provide a satisfying protein boost. And let’s not forget the sherry vinaigrette, which brings everything together with its subtle sweetness and tanginess.

Tips and Tricks

Before you get started, keep in mind that dried beans can be substituted for canned beans if you prefer. Simply cook 1 1/2 cups of dried beans for each 15-ounce can called for in the recipe. Also, be sure to add the radishes just before serving to preserve their vibrant color.

The Recipe

Yield: 4 servings
Difficulty: Easy
Total Time: 15 minutes
Active Time: 15 minutes

Ingredients

• 12 ounces green beans, trimmed and cut into 1-inch pieces
• 6 small radishes, ends trimmed, halved lengthwise, and thinly sliced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1/2 medium shallot, minced
• 1/4 cup sherry vinegar
• 2 tablespoons brined capers, drained and coarsely chopped
• 2 tablespoons fresh Italian parsley, finely chopped
• 2 tablespoons granulated sugar
• 1/4 cup vegetable oil

Instructions

1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
2. Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook until just tender, about 3 minutes.
3. Strain beans and plunge the strainer into the water bath until the beans are cool. Remove beans from the water bath and spread out on a clean kitchen towel or paper towel to dry.
4. When green beans are cool, transfer to a large bowl and add radishes, cannellini beans, and kidney beans; set aside.
5. Combine shallot, vinegar, capers, parsley, and sugar in a medium nonreactive bowl. While whisking continuously, add oil in a steady stream until completely incorporated. Season with salt and freshly ground black pepper.
6. Add vinaigrette to bean mixture and toss gently to combine. Season with salt and freshly ground black pepper as needed. Serve at room temperature or chilled.