Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Three-Bean Salad with Pickles
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 561 mg
This colorful twist on three bean salad highlights the season’s best vegetables, with a tangy crunch from chopped dill pickles and their brine. A creamy avocado dressing — blended with herbs, garlic, and more pickle for punch — adds rich contrast to the crisp beans, tomatoes and cucumbers. Butter beans lend heartiness, while fresh dill and parsley keep things bright. Served over a bed of the dressing, this salad is as satisfying as it is refreshing.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 561 mg
Ingredients
For the Dressing:
For the Salad:
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Directions
- Make the dressing: Combine the avocado, pickle and brine, the parsley, dill, garlic, 1/2 teaspoon salt and a few grinds of pepper in a blender and blend until chunky. Add the olive oil and blend on high speed until smooth and thick. Set aside.
- Make the salad: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the green beans and wax beans to the boiling water and cook until just tender, 3 to 5 minutes. Drain and transfer to the ice bath and let cool completely. Drain and pat dry.
- Combine the green beans, wax beans, butter beans, tomatoes, cucumbers, pickles, avocado, parsley and dill in a large bowl. Drizzle with the brine and olive oil and toss to coat. Season with salt and pepper. (Note: Pickle brine is salty, so you may not need much additional salt.)
- To serve, spread the dressing on a large platter or in a shallow bowl. Top with the salad.
- Use your leftover pickle brine to make more pickles. Just add cucumbers, red onions, chile peppers or other veggies to a jar of brine; close and refrigerate for a few days.
