3-Bean Salad with Avocado Cashew Dressing

3-Bean Salad with Avocado Cashew Dressing

The other day I was standing at the deli counter in my grocery store waiting for a lid to an olive bar container.  I stood there staring at the various “salads” that lay limp, soaked in dressings and vinegars, and couldn’t take my eyes off of the 3-bean salad.  It was drowning in a pool of vinegar dressing, which I imagined was sweetened to death with loads of sugar just to make it palatable.  I thought to myself, this potluck/family reunion staple needs a makeover.  I’ve got green beans from my CSA and dried black beans and chickpeas waiting to be used; let’s jazz up this boring, tired salad and give it a fresh zippy kick in the beans!  {see what i did there}

Embrace a CAN-do attitude!

 

Canning 2014

As a little girl I made several trips to basements retrieving glass, sometimes dusty, jars of preserved food. Both sets of grandparents lived on farms in southeast Nebraska and grew a lot of their own food.  “Jaime, run downstairs and get me 2 quarts of green beans.”   “Jaime, can you go to the basement and pick out a jar of dill pickles?”  “Jaime, go grab a pint of tomato juice from the basement cupboard.”  I grew up with canned (jarred) food and really didn’t think too much about it.  My mom and grandma would spend many summer days “putting up” sweet corn, beans, tomatoes, beets, pickles, relish, etc., and although my older sister and I would help out from time-to-time (mainly snapping beans or shucking corn), I wasn’t too interested in it nor did I understand the value or importance of it. It was just there, in the background of my childhood.