Salad Days: Herbed Three-Bean Salad

This savory three-bean salad is quick to assemble, keeps well and will feed a crowd.

By Susan Belsinger
July/August 2003
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This herbed three-bean salad (bottom center)—isn't your old school-potluck bean salad.
Photo By Joe Coca
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Herbed Three-Bean Salad
Serves 10 to 12 

This is not your old school-potluck bean salad. In our version, you’ll find fresh green beans and the herbal zip of fresh savory and marjoram (it’s also good with sage and rosemary). It’s quick to assemble, keeps well, and will feed a crowd.

1 pound fresh green beans, steamed until tender-crisp
15-ounce can kidney beans, drained, or 1 1/2 cups cooked
15-ounce can garbanzo beans, drained, or 1 1/2 cups cooked
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
2 teaspoons red or white wine vinegar
About 2 tablespoons fresh savory, minced
1 tablespoon fresh marjoram, minced
Salt, pepper, and sugar to taste

1. Drain beans and toss with onion and celery.

2. Whisk together olive oil, garlic, lemon juice, vinegar, and herbs. Season with salt and pepper and just a pinch of sugar. Pour over the beans. Let stand 30 minutes. Taste for seasoning and adjust as necessary.

For more salad recipes, read the original article, "Salad Days: 5 Summer Salad Recipes."

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