Three-bean salad recipes

Didn't see anything on the LTH Recipe Index (a wonderful resource BTW) so I'm asking for suggestions. If you've ever been to Nepenthe in Big Sur, California, I want a bean salad like that.

NEPENTHE
Highway #1, Big Sur, CA. 93920

http://www.nepenthebigsur.com/

I recently made some baked beans with 18 - 21 different kinds of beans in it, but there is no recipe, sorry.

I didn't see a description of the three-bean salad - could you tell us a little bit more about what it's like?

Sure. It would likely be have kidney/garbanzo/northern beans, be served cold, and contain other light ingredients such as herbs, vegatables, and a light, possibly vinegar/oil-type emulsification. Hell, through some nuts and raisins in there, I don't care.
To clarify, I don't necessarily need or am looking for Nepenthe's recipe. I just want something tasty and this website never fails to deliver. I've got a bunch of cans of beans at home and am trying to eat less meat at lunchtime.

ews wrote:I've got a bunch of cans of beans at home and am trying to eat less meat at lunchtime.

Have you looked on the back of the cans? Canned beans (especially kidney) frequently have a 3 bean salad recipe on them.

Not to discourage you from making your own, but Costco was handing out samples of Paisley Farm four-bean salad the other day that I thought was pretty good.

You know, the fact that we've come up almost goose-egg on this one has my interest piqued.

I love cold bean salads - though three-bean distinguishes itself by using green beans with shell beans. Most cold salads are best at their simplest: I do a simple summer salad using thawed frozen corn, black beans and red bell peppers that can probably be adapted to what you're looking for: I mix equal parts of corn and rinsed canned black beans, adding a chopped red bell pepper and a minced largeish shallot. I then dress with a simple viniagrette and coarsely chopped cilantro leaves. Sub out frozen haricots verts for corn and kidney beans for pepper and there you are!

The version I run into most often (that I tend to dislike) has the sweetish viniagrette - the above tends towards the sour and salty.

Mhays wrote:You know, the fact that we've come up almost goose-egg on this one has my interest piqued.

I love cold bean salads - though three-bean distinguishes itself by using green beans with shell beans. Most cold salads are best at their simplest: I do a simple summer salad using thawed frozen corn, black beans and red bell peppers that can probably be adapted to what you're looking for: I mix equal parts of corn and rinsed canned black beans, adding a chopped red bell pepper and a minced largeish shallot. I then dress with a simple viniagrette and coarsely chopped cilantro leaves. Sub out frozen haricots verts for corn and kidney beans for pepper and there you are!

The version I run into most often (that I tend to dislike) has the sweetish viniagrette - the above tends towards the sour and salty.

Along those same lines, I've made this bean salad many times and it's always well received, though it's not a "traditional" 3 bean salad.

We like this recipe which is easy to modify depending on what you can find at the Farmer's Market:

Tarragon-garlic four-bean salad

1 15-oz can chickpeas
1 15-oz can red kidney beans or pinto beans
a big handful green beans
a big handful wax beans
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
1 teaspoon sugar
1/2 red onion, chopped (about 1/4 cup or so)
3 garlic cloves, pressed then chopped-smashed to a paste
1/2 teaspoon kosher salt
3 tablespoons fresh tarragon, chopped

1. Drain, rinse and drain the chickpeas and kidney beans.

2. Trim the green beans and wax beans and cut into 1-1/2 inch pieces. Blanch in boiling water for four minutes or until crisp-tender but still brightly colored. Drain and put into a large bowl of ice water to stop cooking. Drain again when cold.

3. Combine remaining ingredients in a large bowl, whisking to emulsify. Add all four beans and mix well.

If you feel, like we sometimes do, that there are a bit too many of the chickpeas and kidney beans, just set some aside. Put them in a separate container in your fridge and toss them into a salad the next day. Great flavor, fiber, color and protein and so easy and inexpensive.

The four-bean salad can be made completely ahead of time but then you have to ask yourself: Would you rather dress the salad ahead of time and let the green and wax beans marinate in all that lovely dressing? Then toss in dressing up to several hours ahead of serving time. Or would you rather have the green beans be a bright, bright green color? Then toss in dressing right before serving. I have yet to figure out how to have both bright green and well-marinated. If anyone knows a trick, I'd love to hear it.

--Joy