Spicy Jalapeño Three Bean Salad

Inspired by a classic potluck dish that graces every picnic table during Vermont Summers. We took this vintage style salad and added a modern flare. Our Botanical Shrub is crafted with all ingredients for the dressing, saving tons of time and helping you avoid the stove on a humid day!

Serving Size: serves 6

1 cup dried cannellini beans

1 cup dried kidney beans

1 cup dried garbanzo beans

1 cup dried black beans

2 cups green beans, chopped into 1-inch pieces

1/2 Vidalia onion, finely chopped (about 3/4 cup)

2 celery stalks, finely chopped (about 1 cup)

1 cup fresh, loosely packed flat-leaf parsley, finely chopped

Salt and pepper

½ cup apple cider vinegar (optional)

Blake Hill’s Spicy Jalapeño Shrub

The Shrubs: Spicy Jalapeno - 16oz

$16.99

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Instructions

1

Rehydrate dried beans - reference their packaging for instructions specific to the variety (you may use a pressure cooker for 1.5 hours to rehydrate beans)

2

Finely chop celery

3

Finely chop onion (optional: soak in water to take the edge off the onion)

4

Chop green beans into 1-inch pieces (optional: blanch in hot water for less crunch)

5

Strain water from beans once fully hydrated and from onion and green beans, if soaking

6

Combine beans, onion, and celery in a large bowl

7

Add Spicy Jalapeño Shrub to fully coat the salad and toss