“3-bean salad is one of those quintessential American summer picnic foods.”  Elise Bauer

When did you last enjoy some Three Bean Salad?

From the fruit of his lips a man enjoys good things, but the unfaithful have a craving for violence. (Prov. 13:2; NIV)

We’re going on picnics during the month of June.  Last week we had Boston Baked Beans.  Today we’ll enjoy some Three Bean Salad.  I really didn’t grow up eating Three Bean Salad.  My mother probably didn’t care much for it, so she didn’t make it.  Perhaps you grew up in a family that didn’t eat many beans at all.  As I’ve mentioned several times before, beans are a nutritious and low-cost food. 

There are many, many variations to Three Bean Salad.  Most recipes use various types of beans in a sugar, vinegar type dressing.  It appears that most recipes use canned green beans.  I’m not a fan of canned green beans.  So, I recommend using either fresh or frozen green beans and lightly steaming them until crisp tender.  They’ll soften more as they marinate in the dressing.

I also prefer pinto beans over kidney beans, although kidney beans seem to be one of the common staples in Three Bean Salad.  Garbanzo beans or chick peas is another staple bean in the salad.  They’re readily available in cans and organically grown.

Since I don’t do sugar, I developed this recipe using raw honey.  It mixes in easily with the vinegar.  I also use Tamari (instead of salt) which is a healthy form of soy sauce without added colorings and MSG.  It’s easily found in the condiment aisle of the natural food section.  A pinch of cayenne pepper adds a nice, final touch to this cool, refreshing, and easy to make picnic delight.

Prayer Power
Father, we are so grateful for this wonderful time of year when Your bounty of fruit and vegetables begin to appear.  We are thankful for our friends and families and that we can enjoy special times with them.

Link of the Day
Three Bean Salad

Blessings on you as you experiment with some new picnic foods that you’ve not experienced before.