three bean salad

Three Bean Salad with Artichoke Hearts, Olives, and Feta

Man, it’s hot. I know we New Englanders pride ourselves on withstanding all manner of brutal weather, but these 5-day arcs of 90-degree days packed with humidity are unpleasant. We do have a window air conditioner…but it’s still sitting on the bedroom floor from when we moved in a month ago. It seems like when we get home from work we just want to put on the ceiling fans and collapse onto the couch with a cold drink until the heat and talking heads on CNN make us too drowsy to do anything but head to bed. Even Bones is too hot to chew on the corners of all my books.

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Edamame Bean Salad

During my time in Edinburgh I learned about many new-to-me foods.  The cafe I worked at got in a fair amount of them, like Irn-Bru, florentines, flapjacks, the ploughman’s sandwich, and three bean salad.

It was also where I saw my first carrot and raisin salad, but you will never see me revisiting that particular dish.  I truly don’t think anything tastes as bad as raw carrots.  Especially when they are shredded and mixed with mayonnaise and raisins.

The three bean salad was one of my favorites.  The cafe version was probably just a mixture of black, kidney, and garbanzo (chickpeas) beans tossed in a vinaigrette with diced peppers and red onions, but it was a cold, crunchy companion to my cheese toastie at lunch, and I loved it.

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