Cook’s notes: My aunt in Alabama makes an incredible three-bean salad. When I asked her for the recipe, she told me, “Darling, you just take the Good Housekeeping recipe, double the vinegar and half the oil.” She also adds extra beans and corn and calls it “Hundred Bean Salad”. I increase the mustard as well, which goes nicely with the brightness of the lemon olive oil.
The original recipe called for red kidney, pinto, and and pink beans. However, you can use any combination of beans; each one is a 15 to 19 ounces. I like to use a dark, light, and medium color of bean for the contrast. The photo shows a mix of chili beans (kidney, black, and pinto), black beans, and garbanzo beans. Any 3 of 4 types of beans will do.
2/3 cup cider vinegar
1 Tablespoon Meyer lemon olive oil
1 Tablespoon prepared mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cans beans, about 15 oz. each, rinsed and drained
Optional: 1/2 cup loosely packed fresh parsley leaves, chopped
Optional: 1/2 cup diced red onion
In large bowl, whisk together vinegar, oil, sugar, mustard, salt, and pepper until blended.
Add beans and remaining ingredients; toss well. Serve salad at room temperature, or cover and refrigerate until ready to serve.