Mixed Bean Salad

September 10, 2010

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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