[Three-Bean Salad] A classic barbecue favourite side dish

Grilling is fun and something to look forward to. But, you can't only eat grilled meat or fish by itself, can you? You enjoy your meat/sausage/fish more when there is nice accompaniment, usually of carbohydrate, such as rice, cold pasta, or corn on the cob. 

A perfect side dish gives a wonderful accent to your summer barbecue. This three bean salad is great not only for barbecue side dish, but also for meatless lunch box. I make it a large quantity, only to have leftover for the lunch of the following day. It sounds funny, but it's refreshing, but filling at the same time. I don't know why, but I don't make this salad in winter, maybe because green and wax beans are too(?) expensive in that time of the year, or maybe it doesn't seem warm enough to eat in  cold weather. 

In any case, this is just the right time of the year to eat this three-bean salad. I already know that you will love it, because it's really really good! :) I've made this salad over and over, but never met anybody who didn't like this salad. 

Here goes the recipe.

(adapted from Everyday Food)

Ingredients

8 oz (240g) green beans, 

4 oz (120g) yellow wax beans, 

1 can (15 oz) cannellini beans or navy beans, rinsed and drained

Marie's vinaigrette dressing

or following ingredients

2 tablespoons Dijon mustard

2 tablespoons red-wine vinegar

2 tablespoons olive oil

Coarse salt and ground pepper

Directions

1. Remove stem ends of green beans and yellow wax beans. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil.

Place green and wax beans in basket; reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 3-4 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.

You can halve the beans on the diagonal either before or after you cook.

2. Meanwhile, drain and rinse navy beans with cold water.

4. If you are using Marie's dressing, see here. Otherwise,

In a medium bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. 

5. Add green, wax, and cannellini beans; toss to coat. 

This salad goes very well with any kind of meat or fish.

Three-Bean Salad