The Hamilton Spectator

What makes this 3-bean salad special? A little bit of your thyme

- TOM SIETSEMA

This classic, sweet-sour vegetable salad is open to interpreta­tion.

Chickpeas may be substitute­d for any of the beans, for instance, and crumbled cheese (tangy feta or blue) can be added shortly before serving. For best flavour, the salad needs to marinate in the refrigerat­or for at least six hours. It can be made up to three days in advance.

Dorothy Sietsema’s Three-Bean Salad

Makes 8 servings (about 7 cups)

One 14.5-ounce can green beans, drained and rinsed (about 2 cups)

One 14.5-ounce can yellow wax beans, drained and rinsed (about 2 cups) One 15-ounce can kidney beans, drained and rinsed (about 2 cups) 1 medium white onion, thinly sliced

1⁄2 cup chopped parsley, or more as needed 1⁄3 cup vegetable oil 1⁄4 cup sugar 2⁄3 cup apple cider vinegar

1 teaspoon salt

1 tsp freshly ground black pepper 3 tablespoon­s fresh thyme leaves

Combine the green beans, yellow wax beans, kidney beans, onion and parsley in a mixing bowl, tossing to incorporat­e.

Whisk together the oil, sugar, vinegar, salt and pepper and the thyme leaves in a liquid measuring cup. Pour over the bean mixture and stir to coat evenly.

Cover with plastic wrap and refrigerat­e for at least six hours, and up to three days.

Per serving: 190 calories; 9 grams fat; 2 g saturated fat; 21 g carbohydra­tes; 5 g fibre; 10 g sugar; 5 g protein.

 ?? JENNIFER CHASE FOR THE WASHINGTON POST ?? For best flavour, the salad needs to marinate in the refrigerat­or for at least six hours. It can be made up to three days in advance.
JENNIFER CHASE FOR THE WASHINGTON POST For best flavour, the salad needs to marinate in the refrigerat­or for at least six hours. It can be made up to three days in advance.

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