Can you tell I’ve been spending time in the Southern portion of our country recently? Three bean salad is a staple of American summer BBQs everywhere. Here’s my take on it, and I know y’all can use another way to use up all those radishes!

1 lb yellow wax beans or blue lake green beans
1 15 oz can butter beans (may substitute navy or cannelloni beans)
1 15 oz can garbanzo beans
1 bunch of easter radishes, chopped fine
1/2 small red onion, chopped fine
¼ cup of chopped basil


½ cup extra virgin olive oil
¼ cup apple cider vinegar
1-2 cloves of minced garlic
1 T local honey
Fresh ground black pepper and sea salt to taste

Trim and cut the yellow wax beans in thirds. Steam in a basket or steaming pot over boiling water just until tender, approximately 3 minutes. Remove and cool quickly with ice or immerse in cold water for a minute. Drain and keep cool.

Drain butter and garbanzo beans and toss with radishes, red onion, basil and yellow wax beans. Toss with dressing and chill for a few hours to allow the beans to soak up the flavors.

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