A New Twist on Three Bean Salad

It was another fun Friday cooking session with Noah. This is my last session with him for this year because of the holidays. We will resume again next year. Noah is always so much fun to cook with. He has fun with everything we cook. I asked him yesterday if there is anything we have made that he doesn’t like. He thought about it for a minute, then said “No. He has liked everything”. YAY!!!

This time we made a Christmas Three-bean salad and some Polish sausages to go with the salad. This three bean salad is a new twist to the traditional three bean salad. It was tangy and zippy and full of color and flavor. I like this new salad so much better than than traditional version.

Noah likes to eat healthy foods, and I love to cook healthy foods that taste good. This salad was both. We have certain challenges in Noah’s little studio kitchen, so I trimmed and cooked the green beans at my house and then packaged them up to take with me for our lesson.

8 oz green beans, trimmed and cooked, cut into pieces about 1 inch in size

1 can red kidney beans, drained and rinsed

1 1/2 cups edamame beans or soybeans, peeled and thawed

2 1/2 cups carrots, peeled and cubed

1/2 cup green onions, sliced thin

3/4 cup apple cider vinegar

2/3 cup tomato juice or V-8 juice

1/2 cup sugar

3 TBSP either dry red wine or apple juice

2 tsp Worcestershire sauce

2 tsp Dijon mustard

1 TBPS minced garlic or about 2 tsp garlic powder

Cut all the vegetables and beans and mix them together in a large bowl.

Combine all the wet ingredients together in a separate bowl then add just as much as needed to the vegetables and bean mixture. Toss everything together and serve.

And since it is Christmas, it was time for a present to my star apprentice. I think he liked it.

As he was flipping through the pages, Noah realized we have already made some of these recipes. That put a big smile on his face. He was real excited to get his first cookbook. Hopefully it will be the first of many.

Merry Christmas and Happy Holidays Everyone. Make them merry and keep them safe. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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