I have always been a fan of pickles and serving them in new ways (Jonathan introduced me to grilled cheese with pickles not too long ago and I wondered why I had never thought to try it before). And as I've mentioned in past postings, my mom does a lot of canning every year, often making a couple batches of pickled veggies, green beans being one variety. Her green beans I fancy even more than traditional cucumber-based dills since they're firm, crunchy and tangy with a touch of a kick. So when I found this salad in a Better Homes and Gardens magazine, I was instantly reminded of my mother's canned, hot beans and thought this seemed like a dressed-up, refrigerator-version.
I first mentioned this side dish a couple of postings ago (I served it with Swordfish Milanese). As in any refrigerator pickle recipe, it's important to make this a day ahead as the flavors really concentrate overnight. The fresh green beans will lose some of their bright green color the longer they're in the fridge but don't worry, they will keep their crunch and absorb a ton of flavor.
Sweet and Tangy Three Bean Salad
Adapted from: Better Homes & Gardens
- 8 oz. fresh green beans, trimmed
- 3/4 cups cider vinegar
- 2/3 cups bloody mary mix (I prefer Mr & Mrs T's Premium Blend)
- 1/4 cup olive oil
- 1/2 cup sugar
- 2 tsp. Worcestershire Sauce
- 2 tsp. stone-ground mustard
- 2 cloves garlic, minced
- 1 14.5-oz. can cut wax beans, rinsed and drained
- 1 15-oz. can red kidney beans, rinsed and drained
- 6 baby carrots, sliced
- In large saucepan cook green beans in boiling lightly salted water