I love me some beans.  They’re a great source of fiber and protein.  They’re delicious hot, cold or room temperature, they place nice with tons of different flavors, and they’re easy.  Despite my bean love, I’ve never quite liked three bean salad.  There’s a weird sweetness to it that tastes kind of stale to me.  So this is my update on a three bean salad, with lots of vegetables to up the freshness (and health benefits!).  You can use pretty much whatever you have on hand.  I’m usually not a fan of raw onion, so I used shallots which have a slightly milder taste, and I soaked the slices in cold water while preparing the rest of the salad to give them an even milder flavor.  In the end I thought they added a nice subtle spiciness, but weren’t too overwhelming.  You could also mince red onion, or just slice red onion depending on your love of onions.

Garden Bean Salad

Serves 12-15

Adapted from Food Network Magazine, September 2010

• 2 large shallots, thinly sliced
• 2 (15oz) cans small white beans, drained and rinsed
• 1 (15oz) can chickpeas, drained and rinsed
• 2 cups frozen corn, thawed
• 1 pint grape tomatoes, halved
• 1 sweet bell pepper, diced (orange would be nice for the color, but whatever you like)
• 3 cups frozen green beans, thawed
• 1 1/2 cups apple cider vinegar
• 1 Tbsp granulated sugar
• 1/4 tsp salt
• 1 cup extra virgin olive oil
• pepper to taste
• 1/3 cup minced fresh parsley

Soak shallots in cold water while preparing the rest of the salad.  In a large bowl, combine beans, corn, tomatoes, bell pepper, and green beans.  Mix in the drained shallots.

In a bowl, whisk together the vinegar, sugar, salt, oil and pepper.  Pour dressing over the salad, let marinate at room temperature for about an hour.  Garnish with parsley, taste and adjust seasoning as needed.