Three Bean Salad

In the summertime, I love making dishes that travel well. It’s so nice to have a picnic, an impromptu get together with friends, or lunch at the beach and food is always the main attraction. This salad really is easy to put together and it actually tastes better after it sits a while.

This is not something I came up with…. it has been a potluck staple since the 50s or 60s, but somehow I had never eaten it until this summer. I added an Ayurvedic twist of swapping the vinegar for lemon juice and adding some ground cumin and whole coriander seed to make the beans more digestible. For the herbs I did celery leaves, dill, and cilantro, but almost anything would work….. parsley, tarragon, or basil would all be nice as well.

This isn’t really a meal in and of itself as there is no augmenting element, but I serve it with baked sweet potato wedges or a grain dish to balance out its extractive nature.

Make sure not to skip the step of “shocking” the green beans in ice water after steaming so they retain their brightness; otherwise they will look a dull green and not as appetizing. Enjoy!