Three bean salad was all the rage back in the fifties. It powered through the decades and even now shows up at pot lucks and church suppers. And why? Because it’s good and easy. Open cans, throw in some seasonings and oil and you’re good to go. And it also keeps in the fridge for more healthy than Doritos late nite snacking.
This is the Louisiana One Bean Salad version using Louisiana’s favorite bean. I specify cans here but you can cook your own beans and the best way to do that in hot weather is to pre-soak them and then do a quick boil or even quicker prep in a pressure cooker. And don’t forget to add a tablespoon of oil to the water as it will keep the foam created by the beans to a minimum. If you go the canned route you’ll probably use Bush’s or Blue Runner. If so, drain them because you’ll be making the dressing and you don’t want it to be diluted or cloudy.
As you can see from the photo above I went the dried bean route and even used Rancho Gordo’s red bean for a change. It’s a smaller less creamy version of the classic Camellia Red Bean (as featured below). They’re both good so try them both!
For the seasonings I like to keep it simple but the thyme is a classic Louisiana herb and adding it fresh really puts the flavor over the top. The dressing has lemon juice instead of vinegar but if lemons are in short supply use whatcha got! If it’s white vinegar go for it.
C’est fini! Et la salade est servi.
- For the salad:
- 3 15 oz. cans of red beans*
- 1 tsp. celery salt**
- 1 shallot, finely minced
- ¼ cup celery, diced
- ¼ cup bell pepper (any color), diced
- 1 tablespoon thyme leaves (or one tsp. dried thyme)
- ½ cup parsley, finely chopped
- ½ cup chives (or green onions), sliced thinly
- For the dressing:
- ⅓ cup oil (olive oil if possible)
- ¼ cup lemon juice, scant
- Mix all dry ingredients making sure that the thyme leaves are stripped from the branch before mixing.
- Whisk together the oil and lemon juice (or white vinegar) and season to taste with salt and pepper.
- If possible it's nice to make a couple of hours before serving to let the flavors marry.
**I usually use Cambridgeshire Seasoning from Savory Spice.