I ransacked the cupboard for dark red kidney beans in a can to make three bean salad yesterday and found none. I thought maybe I could soak some dried beans and cook them to use. I started them but decided to just go back to town and buy some in the can. Mrs J said she was thinking bean soup and cornbread would be good since we had a start on that and, like any right thinking man, I agreed with her.Here’s that three bean salad. I’ve always seen it made with kidney beans, green beans, and yellow (wax) beans but when I did a recipe search to find a good dressing I was surprised to see all kinds of beans included: white beans, brown beans, black beans and garbanzos. Probably others that I am forgetting.
Anyway, the dressing I went with was 1/4 cup Splenda, 3/4 cup seasoned rice vinegar, and about 1/4 cup of olive oil. Whisk the vinegar with a little Dijon mustard as an emulsifier while drizzling in the oil, add salt and pepper to taste. It’s best the next day after refrigerating overnight.