bean salad, a salute to summer's end

Canned beans are fine, but in the summer, why not start with fresh?

Possibly, probably, my hardest sell for the Paleo diet at home is giving up beans. We both like beans and have used them often to replace other, likely worse, food choices. Still while I like beans; GK, LOVES them. He can wax poetic over beans, really. It is an experience to behold. He listened, somewhat intently, as I described some of the tenants of Paleo eating, nodded acceptance at the inclusion of leafy greens and fish, grimaced a bit over what he considers a high fat content, then turned white as a sheet before turning completely away from the discusssion when I mentioned the avoidance of beans. Did I say hard sell? I do so like understatement.

Though I can understand the argument against them when one is moving toward eating only foods that can be safely eaten raw, it's going to be an uphill battle on the homefront. Success will come in time.

Today, however, is an ode to the bean, in this case the bean salad. As we say goodbye to summer, I'm likely also saying goodbye to a favored salad, so please indulge me while I revisit it here one more time.

Three Bean Salad

For the dressing

• Crush one clove garlic and macerate in 2 tablespoons balsamic, 2 tablespoons red wine vinegar, and 1 teaspoon salt. 
• Whisk in about 3 to 4 ounces of good olive oil, add pepper to taste. 

• 1 pound fresh green beans, preferrably organic
• 1 can kidney beans, rinsed and drained
• 1 canned garbanzo beans, rinsed and drained
• 1/4 cup finely diced onion, or 1 tablespoon dried minced onion

• Cut fresh green beans in 1 inch pieces, then boil or steam until tender.
• Combine all beans and onion in large bowl.
• Pour dressing over beans and onion.
• Allow flavors to develop in refrigerator for 4 hours or overnight.
• Can be made a day or two ahead.

This recipe can easily be doubled or tripled. Feel free to substitute beans of your choice.

Goodbye beans.