Summer Part 2: Your New Go-to Three Bean Salad with Capers, Mint, and Lemon-Yogurt Dressing

Thank you for reading Summer Part 1 if you did, and I'm sorry for not including a recipe. I assure you any wait or confusion will have been worth it. This salad is top notch yum! Plus all the fiber and vegetarian protein and compliments from your potluck compatriots! That's why I'm posting it here. Folks keep asking for a recipe, and I've tinkered with the ratios to the point where I'm proper chuffed* about it, so I figured I'd make a record here for all of us. And "all of us" is so many more than you'd think! Did you know that thishereblog -- in all its barely-updated replete-with-defunct-links-and-broken-JPEGS glory -- gets on average a thousand views per day? I have no idea who you are but I LOVE YOU. And you're welcome? Nobody comments so I don't know how it's working out for foodie-viewers, but I assume they keep coming back and who would have thought that this labor of love from the hip-deep-in-diapers era would have such sticking power? (Those babies are now teenagers!) Also: how many viewers would I have if I actually put some consistent effort into this beast? Also: who the heck are you? Overseas bots? (Likely, yes.) Mom?

Okay, I talked too much in my last post about not-beans, so let's just get to the beans now! 

  

Don't they look great and colorful and healthy? Perfect for your National Night Out block party or camping trip with your best friends' families or that detox, imperative subsequent to your recent overindulgence in booze-infused restaurant patio dining? Check check check!

It really is a punchy, next-level bean salad, and so far it has proven to be a crowd-pleaser, in quite a range of crowds. It's inspired by The Mediterranean Dish (the mint and capers) and Cookie & Kate's Sunshine Salad Dressing. Here's the recipe! You of course could use fresh-cooked beans instead of canned here - you just want a total of 4 to 5 cups beans, and a mix of textures and types is more delightful.

Three Bean Salad with Capers, Mint, and Lemon-Yogurt Dressing
Serves 8 or more as a side, 4-6 as a hearty main

Salad
1 15-oz can kidney beans, drained and rinsed
1 15-oz can cannellini, great Northern, pinto, or black beans, drained and rinsed
1 15-oz can garbanzo beans (chickpeas), drained and rinsed

2 1/2 cups: yellow, orange or red bell pepper, cored and chopped and/or shredded purple cabbage
1/2 English cucumber, chopped
2 stalks celery (leaves welcome!), chopped
4 scallions (white and green parts) or 1 small shallot, chopped
3 tablespoons capers, drained

1/2 teaspoon table salt
1/2 cup torn or gently chopped fresh mint (a little cilantro as well or instead would be good too!)

Lemon-Yogurt Dressing
1/2 cup plain yogurt (any % fat will do, Greek or regular)
1/4 cup extra-virgin olive oil or other mild-flavored oil
3-4 tablespoons fresh-squeezed lemon juice (from 2 lemons)
3 tablespoons honey
2 tablespoons Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper

In a large serving bowl, toss all the salad ingredients except mint. In a lidded jar, combine all the dressing ingredients and shake until fully combined and emulsified. Pour dressing onto salad, toss gently. Allow flavors to marinate for at least an hour or so, then top with mint and serve. This keeps well in the refrigerator for a few days. It's a great make-ahead, but I'd keep the dressing separate if you're making it more than 3-4 hours before serving.

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* From Oxford Language Club: Chuffed is used more or less all over the UK, it seems to be decreasing in popularity, but is still in relatively common usage. Essentially, it is an expression of pride at your own actions or achievements. For example you could say ‘I’m feeling proper chuffed I won that.’ If you’re talking to someone else you can use it as such, ‘I bet you’re pretty chuffed you won!’