Read by Michael Flamel

If you ever found yourself at one of our family’s Summer picnics, you’d quickly realize that my dad, a professional chef and an avid gardener, had a deep and abiding love for beans. It wasn’t just about the taste—though he certainly appreciated their versatility—it was about their power. “Beans,” he would say, pausing dramatically for effect, “are the cheapest, most nutritious source of high-quality protein in the world.”

He’d go on to explain how ancient civilizations survived and thrived on humble legumes, how sailors carried them across oceans, and how no self-respecting cowboy would hit the trail without a pot of beans simmering over the fire. But of all the ways he prepared beans—soups, stews, slow-cooked Boston baked beans—it was the simple, vibrant three bean salad that made a regular appearance at our Summer table.

And for good reason. Not only was it refreshing, but it paired perfectly with his cold, Southern fried chicken, another Summer picnic staple. The combination of crisp, golden-brown chicken and a tangy, herb-infused three bean salad created a harmony of flavors that was as much a part of our Summers as fireflies and backyard baseball games.

Of course, our three bean salad wasn’t made with canned beans from the grocery store. No, sir. This was a garden-to-table affair. The green beans came straight from our backyard, crisp and sun-warmed. The wax beans, a buttery yellow in color, were picked that morning. And the kidney beans? Well, those had to be dried and soaked in advance, but Dad always said they were worth the extra effort.

And let’s talk about the dressing—none of that store-bought, sugar-laden stuff. No, our dressing was Mediterranean-inspired, made with garden-fresh herbs, bright citrus, and a good drizzle of extra virgin olive oil. It was a testament to Summer itself: bold, refreshing, and full of life.

So, if you’re ready to bring a little bit of my dad’s Summer wisdom to your table, let’s get cooking.

Garden-Fresh Three Bean Salad with Mediterranean Herb Dressing

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This vibrant three-bean salad bursts with garden freshness and Mediterranean flavor. Blanched green and wax beans mingle with kidney beans, tomatoes, herbs, and a zesty dressing of olive oil, lemon, and aromatic spices. Perfectly crisp and colorful, it’s the ultimate side for picnics, potlucks, or light summer meals.

• Author: Don Nicholas
• Prep Time: 25 minutes
• Marinating Time: 3 hours
• Cook Time: 45 minutes
• Total Time: 4 hours 5 minutes
• Yield: Serves 6–8 1x
• Category: Salads & Dressings

Ingredients

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• For the Salad:
  • 1 1/2 cups fresh green beans, trimmed and cut into 1-inch pieces
  • 1 1/2 cups fresh wax beans, trimmed and cut into 1-inch pieces
  • 1 cup dried kidney beans, soaked overnight and cooked until tender (or 1 can, rinsed and drained)
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, finely chopped
  • ¼ cup fresh basil, finely chopped
  • 1 small cucumber, thinly sliced (optional, but adds a refreshing crunch)
• For the Mediterranean Herb Dressing:
  • 1/4 cup extra virgin olive oil (Use the good stuff!)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, but balances the acidity)
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh, finely chopped)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)

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Instructions

• Step 1: Prepare the Beans

1. 1. Bring a large pot of salted water to a rolling boil.
   2. Add the green and wax beans and blanch for 3 minutes until they turn bright in color but remain crisp.
   3. Immediately transfer them to an ice water bath to stop the cooking process. After a couple of minutes, drain well and pat dry.
   4. If using dried kidney beans, drain the soaking water and cook in fresh water until tender (about 45 minutes). Drain and let cool.

• Step 2: Make the Dressing

1. 1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, pepper, oregano, and thyme.
   2. Taste and adjust seasoning as needed. If you like a brighter flavor, add a little more lemon juice.

• Step 3: Assemble the Salad

1. 1. In a large bowl, combine the blanched green beans, wax beans, kidney beans, red onion, cherry tomatoes, and cucumber.
   2. Pour the Mediterranean dressing over the salad and toss well to coat.
   3. Add the chopped parsley and basil and give it one final gentle toss.

• Step 4: Let It Marinate
• • Cover the salad and let it sit in the refrigerator for at least 30 minutes (ideally 2-3 hours) to allow the flavors to meld beautifully.
• Step 5: Serve and Enjoy
  1. Serve chilled or at room temperature as the perfect accompaniment to cold fried chicken, grilled fish, or even a crusty baguette with fresh cheese.

Notes

• For Beans: 45 minutes (if using dried kidney beans; 5 minutes if using canned)

Serving Suggestions & Pairings

This three bean salad shines on its own, but it truly sings when paired with:

• Cold Southern Fried Chicken – The crispiness of the chicken and the tangy freshness of the salad create a match made in picnic heaven.
• Chilled Rosé or Sauvignon Blanc – A light, dry wine enhances the Mediterranean flavors.
• Fresh Baguette & Soft Cheese – A simple yet elegant way to enjoy the herbaceous dressing.
• Lemon Iced Tea or Sparkling Water with Mint – Refreshing, light, and perfect for a warm day.

And there you have it—the three bean salad of my childhood Summers. A dish that is more than just a side; it’s a memory, a tradition, and a testament to the simple joys of garden-fresh ingredients. So, the next time you’re planning a Summer picnic, take a cue from my dad. Let beans take center stage, and let the flavors of the garden do the talking.

Because, as he would say with a knowing smile, “Beans don’t just nourish the body—they nourish the soul.” ❖