Do you have recipes that started with something you saw in a magazine or newspaper, that you’ve changed a little every time you make it? By the time you’ve been making the dish for 4 or 5 years, you almost forget where you started. But then you revisit where it all began and see that all the bones of the recipe that made it so good the first time are still there after all these years.
That’s how it is with this recipe. I first saw the original recipe on Food52 a few years ago. I made it right away and it quickly became a summer staple. But it evolved to include different kinds of beans, and then some tomatoes. Next I added some mustard to the dressing, just because… and I’m thinking my next version will add couscous. Or quinoa. But the flavors I originally fell in love with – the lemon, marjoram, and feta – are all still intact, and make it sing.
Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram
- 1 cup fresh shelled cranberry beans or other white bean
- 4 cups trimmed green and yellow beans cut into 2" lengths
- 3 cups halved cherry tomatoes
- ½ cup red onion slivers
- 1 Tbsp minced fresh marjoram + more at the end
- 2/3 cup feta cheese
- 2 Tbsp lemon juice
- ½ tsp mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup olive oil
- Fill a large, heavy pot with water and bring to a roiling boil. Add the cranberry beans and cook for 10 minutes. Add the green and yellow beans and cook for an additional 10 minutes, or until all beans are tender. Drain.
- Combine the beans with the tomatoes, red onion, 1 Tbsp minced marjoram, and feta cheese in a large bowl. Toss well using a large metal spoon. Dress with the dressing (recipe below), and toss again. Serve at room temperature with a flourish of extra marjoram.
- Whisk together the lemon juice, mustard, salt and pepper until the salt is dissolved into the juice. Gradually whisk in the olive oil.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about HERBS and is hosted by Barb Kiebel who blogs at Creative Culinary. With gardens coming on strong, it’s a great time to add herbs to your menu and we’ve got them; from appetizers to drinks to desserts!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. After a successful first year of more traditional themes, this year you’ll see us doing more open ended themes beginning this month when we’re Cooking with Herbs…and anything goes!
Cooking with Herbs
- Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary
- Pesto Pasta Salad from That Skinny Chick Can Bake
- Homemade Cilantro Mayonnaise from The Heritage Cook
- Methi Machli – Fish with Fenugreek Sauce from Spice Roots
- Tomato Basil Hummus from Food Hunters Guide
- Lemon Sage Mustard from Stetted
- Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
- Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
- Sauteed Zucchini Noodles with Fresh Herbs and HazelnutsfromHealthy Delicious
- Lemongrass Ice Cream from Pastry Chef Online
- Peach Blueberry Basil Cobbler from Never Enough Thyme
- Peach-Rosemary Shrub from girlichef
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.