Hellobee

Mother’s Day fell just a few days after I finally got to the bottom of the extensive list of the foods I was eating that were upsetting my breastfed baby’s tummy. I’d been dealing with a colicky baby for so long and was just beginning to turn a corner, so I didn’t want to risk eating out and introducing something I had tried so hard to eliminate. Mr. Stroller suggested brunch, but the thought of a plate of bacon and a fruit cup just didn’t seem worth the effort to haul our boys off to a restaurant. Instead Mr. Stroller and Little Stroller cooked breakfast at home: a huge batch of bacon, a fruit salad, and a pile of eggs for them to share.

However, because beef, chicken and potato chips (cooked in certain oils) – all traditional BBQ foods – were on my “clean” list, we decided to invite another family over for an afternoon Mother’s Day cookout. I had my hamburger (lovingly burned by Mr. Stroller, oops!) bun-less with all the fixins’ and extra pickles on top. And while everyone else enjoyed potato salad, creamy coleslaw and corn on the cob, I devoured this three bean salad.

This is an old-school recipe that originally calls for garbanzo beans (chickpeas). I can’t eat chickpeas so I use navy beans or cannellini beans. They’re softer than chickpeas so you need to stir a little bit more gently, but they’re delicious. This salad is the perfect accompaniment to a summer picnic or BBQ – it will be making an appearance at our memorial day BBQ for sure! I also find it’s an excellent go-to lunch or snack. I keep a batch in the fridge and take a few scoops when I need a quick lunch.

Three Bean Salad 

1/3 c. sugar
1/3 c. olive oil
3/4 c. red wine vinegar
1 t. salt
1 c. red onions, chopped
1 – 16oz can cut green beans, drained
1 – 16oz can navy beans (or cannellini or garbanzo), drained
1 – 16oz can red kidney beans, drained

1. Whisk together sugar, oil, vinegar and salt in a large bowl

2. Add onions and beans and toss to combine well

3. Store in a large covered container, serve chilled

Notes: I usually double the beans and onions and just turn the container over a few times a day to soak and coat the beans with the dressing. If you use one can of each as the recipe calls for, there will be enough dressing to mostly cover the beans.

Olive oil can start to solidify in the fridge, however, once you bring the container out to serve, it liquifies again quite quickly. Olive oil is a healthy option, but if you prefer you could use an organic, cold-pressed canola oil instead.