As temperatures start to rise and flowers bloom, we are ready to swap out the rich and hearty dishes for the light and fresh ones!
This is one of his favorite salads, and ours too. Dad loves this bean salad, and it makes him so happy every time we make it for him...it's the little things nowadays that makes him so happy.
This is a salad that requires no fuss and very little time to prepare. It's made in less than 10 minutes. You only have to steam the green beans before they are combined. Then add them to the canned beans that have been rinsed, and let it marinate with the sweet vinaigrette for awhile. Then serve.
We hope you all had a wonderful Easter and Passover!!
We have some joyous news to share, our son has proposed to his beautiful girlfriend!
Another wedding is in the planning. We are so excited!
And, our daughter is expecting our third grandchild sometime in August!
Have a great day everyone!
Dad's Three Bean Salad with Sweet Vinaigrette
- 1/2 pound fresh green beans- rinsed, ends removed
- 1 can (15 ounce) organic Kidney beans- rinsed
- 1 can( 15 ounce) organic Great Northern beans - rinsed
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. apple-cider vinegar
- 1 Tbsp. red wine vinegar
- salt and fresh cracked pepper to taste
- dash of cayenne red pepper
- Optional: 1 Tbsp. minced red onion
Place green beans in a medium pot with one inch of water. Sprinkle a 1/4 teaspoon of salt over them. Cover and bring to a low boil. Simmer for 5 minutes. Turn off heat. Drain the water from the pot. Return the green beans to the pot and keep covered.
Set aside to steam for additional 5 minutes. Taste greens beans, they should be tender to the bite. Season with salt and pepper to taste. Transfer to a mixing bowl.
Add the rest of the ingredients. Toss gently to combine. Taste, and season with salt and pepper, if desired. Transfer to a serving bowl. Chill in the refrigerator for a least 2 hours before serving. Serve chilled or at room temperature.
Serves 4 to 6