April 30, 2018

Three Bean Salad with Dried Cranberries and Celery

Last week, while grocery shopping, I grabbed the ingredients to prep a large batch of my favorite bean salad to eat throughout the week. I've been making this salad for years, at least since University, where I first discovered it at the local market.

I went to school in a small city situated between miles and miles of farmland. In and around the University, the streets were lined with fratty bars and nightclubs and the occasional gyro truck that sold the most delicious garlic fries that would clear your sinuses for days, and that's about it. Because the area was lacking in dining options that didn't consist of greasy diner foods or meal cards, a few times a week I would head to the market and stop in at my favorite vendors - the lady who sold fresh homemade boreks, the lady who made the pad thai to order in a large wok heated by a propane burner. This was probably the culinary high point of my University experience.

When you first walked into the market, you would enter into a large and well-stocked deli filled with various cheeses, fresh bread, pastries, and salads. I'm sure that I probably sampled everything on the menu, over the years. My favorite salad was a three bean salad, one that I managed to recreate and put to memory. It's been one of those recipes that I've continued to make over the years, and I can't imagine ever tiring of it.

I like to make it the night before, allowing the garlic flavors to absorb into the beans. The dried cranberries add a nice sweet chewiness, which the celery and red pepper add a crunch. The dressing is a simple mixture of oil, balsamic, maple syrup, garlic, salt, and pepper. I usually eyeball the ingredients to taste, but over the years I've had various requests for the recipe, so I thought it about time that I added it to this site. I hope you enjoy!

serves 6 - 8
prep time: 10 minutes
cooking time: n/a

1 - 15oz can of white beans
1 - 15oz can of garbanzo beans
1 - 15oz can of black beans
1 head of celery, chopped
1 red pepper, chopped
1 cup dried cranberries
3 cloves garlic, minced
1/4 cup oil
3 tbsp balsamic vinegar
2 tbsp maple syrup
salt and pepper to taste

Rinse the beans and add them to a large bowl.

Add the remaining ingredients and toss.

Cover the bowl and place in the fridge to let the salad marinate for a minimum of one hour, but preferably overnight.

Serve cold.

Can be stored in the fridge in a container with a tight-fitting lid for up to a week.

1 comment:

  1. This is so vibrant and nutritious and perfect for a lunch at the office!