Three-Bean Salad

I’d been staring at the pantry, wondering what we could throw together with three cans of beans and whatever else we could scrounge, when I opened my email and found a version of this quick, delicious recipe in the Laptop Lunches newsletter (where it was part of a great interview with Mom-a-licious Chef Domenica Catelli, so check it out!). We did a few substitutions based on what we had at hand, and wound up with a nutritious meal that had the kids begging for extra helpings.


  • Kidney beans, black beans, garbanzo beans (1 can each).
  • Two stalks celery, chopped.
  • A good-sized handful of parsley. (It might be worth experimenting by subbing cilantro, but that would make this taste completely different.)
  • 1/4 of a small purple onion, chopped.
  • 1/4 of a small white onion, chopped (yes, we really were digging up whatever we could find).
  • Juice of 1 large lime.
  • A few jiggers of bottled lemon juice.
  • Two Tablespoons of olive oil.
  • Three or so pinches of Everglades Seasoning (this is a seasoning salt along the lines of Lawry’s or Tony Chachere’s, but better. And with free samples! You can use salt and pepper here, instead.)

Drain and rinse the beans and plop them in a bowl. Chop the celery, parsley and onions and toss them in, too.

Slice the lime into quarters. Enjoy the aroma of fresh lime. Let it fill the kitchen.


Squeeze the lime-quarters over the onions on top of the beans. Let it sit there for a few minutes (soaking onions in something acidic like vinegar, lemon or lime juice does wonders for their flavor).

Add the oil and seasoning salt, and lemon juice to taste. Toss it all together, and again, let it sit for five minutes. Or 15 minutes… if you can keep small fingers from stealing a bean, then another bean, then another!

Serve at room temperature to your eager family. It tastes like the end of summer.

(Next week – the end of summer! Our CSA farm is back, and so are our fresh veggies!)

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