Mixed Bean Salad

Martha's Salad

There used to be a restaurant on Canandaigua Lake that we went to every summer, called the Pan-Tree Inn. They had the best sweet rolls, chicken pot pie, and an amazing three bean salad. It closed though, and I was forced to try to replicate the bean salad and did so pretty successfully. I was willing to put Martha’s to the test (from Sept Everyday Food)to see if hers was better. I thought the addition of fresh green beans might improve it.
Martha’s recipe:
1/2 lb green beans, cut in half and blanched
1 can kidney beans
1 can garbanzo beans
2 tbsp cider vinegar
3 tbsp olive oil
1 tbsp fresh oregano
1 shallot, finely chopped
2 tsp grainy mustard

Fail. Sorry. This was ok, but I did not like the texture of crunchy green beans with canned kidney and garbanzo. Here’s the recipe I came up with that replicated the restaurant one I loved:

Pan-Tree Inn Three Bean Salad

1  16 oz can green beans, drained

1 16 oz can yellow beans, drained

1 16 oz can kidney beans, drained and rinsed

1 cup thinly sliced onion rings

1 red bell pepper, chopped

2 tbsp parsley, chopped

1/3 cup cider vinegar

1/2 cup sugar

1/3 cup vegetable oil

1/2 tsp pepper

1/2 tsp salt

Mix beans, onion, red pepper and parsley. Mix vinegar, sugar, oil, salt and pepper in a saucepan and heat to a boil. Pour over bean mix. Store in the refrigerator.

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15 Responses to Mixed Bean Salad

  1. Alexandra says:

    I have been looking for a bean salad recipe all summer that goes with mint because my mint crop is out of control and I remember a bean salad with mint that I had once in France and loved. Think yours would work with mint added?

  2. marthaandme says:

    I don’t know – I’ve never tried it with mint. That might taste better with fresh beans.

  3. Somehow bean salads just don’t appeal to me. Give me old-fashioned Italian beans and greens, with some homemade bread, and I’ll eat five servings. Hmmm, maybe I *should* make a bean salad, since then I wouldn’t overeat…

  4. marthaandme says:

    Haha! I don’t think I’ve ever had beans and greens salad. Must try.

  5. sarah henry says:

    I’m with Jennifer, though bean salads are a great way to get a good protein hit. I kinda like mixing beans in with fresh salad stuff. So, I’m curious to hear what you didn’t like about the fresh green bean-canned bean combo. Was it a textural thing?

  6. My oldest loves canned green beans, but I prefer fresh so we go back and forth between the two. We found purple green beans that other day and I was so excited, but when we cooked them they turned green–so sad. I’m wondering if this might work even if the fresh green beans weren’t cooked.

  7. Frugal Kiwi says:

    Canned AND fresh? Sounds like a recipe for weird texture.

  8. I’m going to be doing a sort of elimination detox diet, and I think I can actually eat this while I’m on it. Thanks!

  9. I think yours looks tastier too.

  10. Mary says:

    I love the tectures in this salad. It looks gorgeous and will appeal to lots of folks. I hope you are having a great day. Blessings…Mary

  11. Barb says:

    Some classics just don’t want to be gussied up–perhaps this is one of them…your version sounds very much like a version my mom used to make us–and it was def. all canned…

  12. Merr says:

    Yours looks/sounds far better!

  13. marthaandme says:

    I honestly am shocked and embarrassed that I like it canned, but there is just something about this that is good. The combo of sweet and sour maybe, I don’t know.

  14. marthaandme says:

    Thanks – it is really pretty.

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