I admit that I have to really shift gears when it comes to making summer meals, I forget that turning the oven on is probably not something you want to do when it's already 84 degrees in your house
I had to make use of some raw veggies that needed to be made into something fast before they shifted to something more suited for the compost pile. I ended up making a Three Bean Salad.
This recipe was sourced from Better Homes and Gardens New Cook Book which is something my mom gave me. She was devoted to Better Homes and Gardens Magazine. It was our bathroom reading material!! It's a cookbook I actually forget about yet a great source for tried and true american recipes.
In addition to the Three Bean Salad I whipped up some Homemade Buttermilk Dressing and some Pickled Beets. I'll share those another time.
I used one can of Butter Beans, one can of Kidney Beans and a bunch of fresh green beans steamed for 8 minutes and then flash chilled in some ice water. This was the dressing divided in 1/2 - it was plenty for this recipe - 1/3 vinegar - I used a sherry vinegar, summer salads appreciate apple cider vinegar too, 1/4 oil - I always use olive , 1/8 of a cup of sugar - I use turbinado, I didn't have celery seed, used a bit of celery salt and white pepper.
I added a chopped yellow pepper, celery, cucumber, parsley, and chopped sweet onion. Mix together and store in glass. It's very pretty and fresh. Makes a nice hearty amount - enough to enjoy it the entire week!!