3 Bean Salad

Green beans aren’t always green. At Dickie Bird Farm we grow heirloom Burgundy and Yellow Wax beans alongside our Blue Lakes and Kentucky Wonders.

Shelling beans keep our bellies full through winter- but can be used fresh like in this recipe. If you don’t have access to fresh shelled beans you may substitute canned white beans in their place.

3 Bean Salad

¼ cup olive oil
½ cup red wine vinegar

Dash salt
lack pepper to taste
1 Tbsp fresh basil, chopped
1 bunch green beans
1 bunch burgundy or yellow beans
1/2 cup white runner beans, shelled fresh
¼ cup red onion, diced
2 banana peppers, sliced
2 handfuls Cherry tomatoes, quartered
1 cup sprouts
½ cup ham, chopped (optional)

1. Clean green and burgundy beans, trim ends and cut bite sized.
2. Bring a stockpot of salted water to boil. Emerge all beans for 30 seconds then cool immediately in ice water. Drain well.
3. Whisk together vinegar, oil salt and pepper in a large bowl.
4. Add beans, onion, pepper, tomatoes, sprouts and ham. Toss to coat.
5. Refrigerate at least 1 hour before serving.

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