Classic Three-Bean SalaD

This is our version of the classic picnic salad. We love it because it’s easy, portable, and adaptable—just use whatever canned beans you have! They are all perfect for this dish. Kid Recipe Tester Linnea described this salad as“very fresh” and recommends adding a little grated cheese.

❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 2½ HOURS ❚ MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (ADULT NEEDED) Can opener Colander Measuring cups Medium bowl Large spoon INGREDIENTS 1½ cups cooked or canned low-sodium kidney or black beans, drained and rinsed1½ cups cooked or canned low-sodium white beans or chickpeas, drained and rinsed2 cups green beans, trimmed and snapped or cut into bite-size pieces3 scallions, roots trimmed off, green and white parts chopped Garlicky Mustard Vinaigrette (page 19) INSTRUCTIONS 1. Put the beans and scallions in the bowl and toss to combine. 2. Pour the dressing over the beans. Cover and refrigerate for at least 2 hours and up to overnight to let the flavors blend. Taste before serving and add a pinch…

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ChopChop (Digital) - 1 Issue, Fall 2024 - Issue 57

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