It’s getting cooler outside, which means that I’ll be staying inside more. I find myself in the kitchen more during this time of year, and I start modifying my grandmothers’ and great aunts’ recipes. This Four Bean Salad is actually my Grandma Crowe’s 3 Bean Salad, but I miscounted how many beans when I was trying to recall what I needed at the grocery store. Because I’m also including the 3 Bean Salad, you can see that I only correctly guessed on type of bean. And the onions. At least I remembered the gist. I wonder how she would’ve liked my version.
I didn’t get to cook much with either of my grandmothers, but they very definitely taught me a lot about method and Mise en Place. Both of them had this way of moving around the kitchen that was full of grace, and every dish that crossed their counter top was made with so much love and nourishment in mind.
This recipe is perfect for making with your kiddos, too. There’s nothing hot, and you can chop the ingredients so they don’t need to use a knife. It’s also vegan, vegetarian, gluten free, and tastes excellent if you want to warm it on a cool day.
I hope you enjoy both of these recipes. Both come from the heart, and are protein packed. Let me know what you think!
Open cans and empty into a colander and rinse the beans in cool water.
Put the beans into a large bowl.
Add all other ingredients and stir.
Cover tightly and refrigerate leftover portion.
I used Key Limes, and put the juice on before the avocado oil.
BONUS: Grandma Crowe’s 3 Bean Salad
Salad oil to grandma was always a light vegetable oil. So, use corn, canola, or something light. Olive oil isn't a good choice because it contains a lot of flavor on its own, and will alter how this salad tastes.
The vinegar grandma used most often in salads was apple cider, then balsamic. For this salad, I suggest sticking to apple cider vinegar.
The directions very closely resemble how my Grandma Crowe was: short (in stature and speech) and to the point. She wasn’t one for mincing words. Meat, on the other hand…
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