I have a serious thing for vinegar. I can't get enough of it. It took Nic years to get used to eating my salads because of the amount of vinegar I put on them. In middle school, our science teacher asked who wanted to volunteer to drink a tablespoon of straight vinegar, and obviously I volunteered. (I have no idea what that had to do with science, or what it was supposed to teach us.)
I think my love of vinegar was ingrained in me as a child. My great grandmother used to make green salads that had so much salt and vinegar on them, they made your jaw ache just to eat them. Her salad was always my favorite: romaine leaves, salt, red wine vinegar, olive oil. I don't even think she put black pepper on it. It was glorious.
I've been making this bean salad all summer, ever since string beans showed up at the farmer's market. I make it every week, and eat it for days until I finish off the batch. It gets better every day, as the beans soak up the vinegar. This weekend, I finally made myself measure what I put in the salad so I could share it with you. I toned down the vinegar to a respectable half of a cup, still quite strong, but I think most people can handle it... Then I secretly added more.
Summer Bean Salad
Sort of a riff on this recipe, I posted last year.
You can use string beans or a combination of green beans and wax beans (yellow) for this salad. I like to have both for the color if I can find them. You can also sub out some of the chick peas and kidney beans for cannelloni beans, if you prefer.
10 oz. string beans
15 oz. chick peas
15 oz. kidney beans
3 cloves of minced garlic
1 scallion, minced (or 1/4 cup minced onion)
1/2 cup chopped fresh parsley (or 2-3 tbs. dry parsley)
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup cider vinegar
3 tbs. olive oil
-Steam or blanch the green beans, cooking for only a few minutes. They should still be crisp and brightly colored.
-Rinse the green beans with cold water, and chop into 1/2 inch pieces.
-In a large bowl combine all of the ingredients. Let sit for at least one hour in the fridge to let the flavors meld.
-Serve cold or at room temperature. Lasts for 2-3 days in the fridge.