An Easy 3-Bean Summer Salad

My three bean summer salad (made with another seasonal staple, sweet corn) can feed a whole crowd of hungry friends, travels well to picnics, and makes a light and refreshing side to all those heavy and smoky meats you find on a summer grill.

I used Royal Burgundy, Dragon Tongue, and Beurre de Rocquencourt beans from my garden.

You can use any kind of string bean, wax bean, long bean, or even canned beans (like kidney and garbanzo) in this recipe, but I do recommend using three different beans in three different colors for a nice presentation.

Ingredients

For the Salad 2 1/2 pounds mixed fresh beans 2 stalks celery with leaves, thinly sliced 1/2 small onion, thinly sliced 2 cups sweet corn kernels Chile pepper, minced, to taste (optional)

Bring a large pot of water to a boil, drop them in for three minutes, then immediately plunge them into a bath of ice water for at least three minutes.

You’ll notice that some of the purple was blanched out of the beans; this is typical of purple beans.

Trim off the ends and cut your beans into bite-sized lengths.

Mix in the celery, onions, and sweet corn (and chile pepper, if using — I added a little serrano for a spicy kick).

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