There’s a time and a place for everything, including food. And while I love creating dishes with exotic flavors sometimes you need the comforting familiar foods you grew up with. To me, that’s 3 Bean Salad. You know the stuff – loads of canned beans drenched in sweet Italian dressing. My Great Aunt Julia’s recipe circulated in the family but her preferred salad dressing (Seven Seas Red Wine Vinaigrette!) is no longer available and I have lost my taste for the sweetness of pre-made salad dressings. Instead, I throw together a simple red wine vinaigrette with cannellini beans, kidney beans, chickpeas, green beans and fresh tarragon for a slightly different twist on an old favorite. And I added abean. Why? Because 4 beans are better than 3! So go make a some Bean Salad with Tarragon!
New to tarragon? This leafy herb has a licorice-like flavor, but don’t let the description scare you off. It is mild and herby and even Z likes it in this bean salad. The point it to balance canned beans with some extra freshness. Sure, I could quickly steam some fresh green beans for this recipe, but that is too much effort. This is a quick chop, dump and stir recipe. The point is to make it quickly, so let’s not overthink this, ok? A bit of bell pepper or celery is good to if you like some crunch, but they are not necessary. Salt is also critical. Don’t skimp on salt because they beans really need it. So start with ½ teaspoon and work your way up to 1 teaspoon if needed – this will vary depending on the amount of salt in your canned beans.
Z loves to help make bean salad almost as much as she loves to eat it. I open up the cans of beans but she rinses and drains them while I chop up the shallot. She strips the tarragon from the stems and then I chop it up. And together we measure and whisk the vinaigrette together before we add in the beans. And in the meantime we will boogie around the kitchen, discussing how Daddy doesn’t know how to do pigtails and contemplate our favorite Disney princesses. Because that’s our thing, and you got to have your thing, right?
|Bean Salad with Tarragon|| |
- 2 cloves garlic, pressed
- 1 teaspoon dijon mustard
- ½ - 1 teaspoon salt
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 cans green beans
- 1 can kidney beans
- 1 can chickpeas
- 1 can cannellini beans
- 1 shallot, minced
- 1 tablespoon fresh tarragon leaves, finely chopped
- Whisk together garlic, mustard, salt, vinegar and olive oil in a large bowl
- Rinse and drain the beans
- Stir beans, shallot and tarragon into the bowl of dressing and stir well
- Allow to sit for at least 30 minutes, stirring occasionally