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
Ingredients
Salad
- 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
Dressing
- 2 tablespoon lemon juice
- ½ teaspoon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Instructions
Salad
- 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.
Dressing
- 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.
Liz
My dad would always ask my mom to make 3 bean salad every summer. I was never enamored with her recipe (basically dump a bunch of cans of beans into a bowl and dress with a vinaigrette). You have certainly upped the appeal with the marvelous dressing, tomatoes and feta! YUM!!!
Jenni
Truth! When my dad used to make it, he would add so much sugar that the whole thing tasted more like dessert. Bleh. lol
The Wimpy Vegetarian
How funny, Jenni! I hadn't thought to add a whole bunch of sugar... 🙂
The Wimpy Vegetarian
Thanks Liz! I think I grew up with the same 3 bean salad 🙂
Jenni
I had my husband proofread my post last night, and he zeroed in on this recipe in the list of dishes. So I'm going to half to make it for him. All credit to you, and to the way it has evolved since you first made it.
PS I like that it is to be served with a Flourish! =)
The Wimpy Vegetarian
Oh wow, Jenni! Thanks so much for sharing that. I'm sure you'll come up with your own version (and flourish) that will take it even higher 🙂
Jenni
I'm pretty sure I'll start right here--sounds perfect the way it is! And I just realized I wrote "half to make" this morning. I blame lack of caffeine! lol =)
The Wimpy Vegetarian
Well, I didn't even notice, so I'll blame my lack of caffein too 🙂
The Food Hunter
I think couscous would be amazing with this!
The Wimpy Vegetarian
Me too. I think I'm going to do that next weekend when I get home. The salad is so easy to make, and so is couscous 🙂
Jeanette | Jeanette's Healthy Living
What a pretty summer salad - it sounds perfect for a barbecue.
The Wimpy Vegetarian
Thanks Jeanette! I can't wait to make your shawarma!
Catherine
I love how you made this salad your own. It sounds wonderful and looks so vibrant. I think a light grain would be perfect with it. Delish! xo, Catherine
The Wimpy Vegetarian
Thanks so much Catherine! Yes, I'm totally making it with couscous or quinoa next time 🙂
heather | girlichef
This sounds lovely, I am a huge fan of marjoram, and you just don't see it featured enough. I bet all of your variations are delicious!
cheri
Hi Susan 3 bean salads are the best and I love your version. This is summer!
Barbara | Creative Culinary
Liz said it all...this is not my mother's or my grandmother's three bean salad or what I might have called Canned Yuck. All of these fresh ingredients are crying to me; make me, make ME!
OK, enough already...I will! Love it Susan.