This Three Bean Salad is the perfect Make Ahead Modern side dish. Make it on your Cooking Day, then just scoop it on a plate and serve throughout the week. It’s vibrant, healthy and flavorful. And so freakin’ pretty. I made goo-goo eyes at it all week long.
I served it as a side for my husband’s work sandwiches. But it would be equally good as a bed for roasted salmon or chicken.
If you’re avoiding soy and don’t want to use the edamame beans, just substitute any other type of canned beans. The edamame is really nice for the texture and color though.
You could also blanch green beans without salt and store them separately until right before you mix them into the rest of the salad. Then you’d still get that pretty mix of colors.
This recipe is an adaptation from an Epicurious recipe. Am I the only one that misses Gourmet Magazine? Surely not.
Anyhoo, try this salad. It’ll chase away any Gourmet-related sadness I might have evoked. Enjoy!
Modern Three Bean Salad – Vegan, Gluten-FreePrint Recipe
- ¼ cup olive oil
- 1 tsp. cumin
- 1 ½ cups frozen shelled edamame beans, defrosted, preferably organic
- 1 15 oz. can black beans, drained and rinsed, preferably low sodium
- 1 15 oz. can black eyed peas, drained and rinsed* preferably low sodium
- ½ cup chopped red onion
- 2 cups chopped celery, including leaves, preferably organic
- ¼ cup lime juice, 2-3 limes
- ½ cup chopped cilantro
- 1 garlic clove, grated
- Scant tsp. sea salt
- Pepper to taste
COOKING DAY – Add olive oil to skillet over medium-low heat. Sauté cumin until fragrant and slightly darker, about 30 seconds to 1 minute. Scrape into large bowl.
Add the rest of the ingredients and mix to combine. Taste for seasoning.
Package in container(s). Will last for 5 days in fridge.
SERVING DAY – Serve chilled directly from containers.
I couldn’t find low sodium black eyed peas, so I just had to rinse mine really well. Hopefully, you’ll have more luck than I did.