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 tablespoon minced fresh marjoram + more at the end
- ⅔ cup feta cheese
- 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 tablespoon 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.