Ever been in one? I stumbled across a doozy of a love triangle in my kitchen the other night, but far from being awkward, this one had a very delicious ending.
Three beans sat socializing and swimming on my stovetop. Long and lanky, the green bean lusted after the foreign and exotic soy bean. But he wasn’t the only one; the squat yet hardy lima bean shared the same amorous feelings. Since both beans looked so appetizing, the poor little soy bean just couldn’t make up her mind.
As the water heated up, the beans began to turn bright green with envy until they all reached a boiling point and threatened to burst. Yet once they stopped simmering, the three realized they were much better off as a trio of friends, and they mixed and played quite nicely together on my plate.
Three Green Bean Salad
serves 1 as a meal or 2-3 as a side
The softness of the soy and lima beans goes well with the crisp green beans, and the balsamic vinegar adds a subtly sweet depth to this tasty twist on a classic three bean salad.
½ c. green beans, cut into bite-sized pieces
½ c. frozen lima beans
¼ c. frozen shelled soy beans (edamame)
2 tbsp white vinegar
½ tsp balsamic vinegar
¼ tsp sugar
- Bring a medium pot of water to boil. Add lima and soy beans. Bring back to a simmer and let cook for 4-6 minutes, or until beans are soft. Add green beans and cook for 1 more minute. Drain and run cool water over the beans until at room temperature.
- Whisk vinegars and sugar together in a bowl. Add beans and toss to coat. Season with salt and pepper, if desired. Refrigerate for 30-60 minutes to let liquids soak in, stirring occasionally. Or if you’re impatient, serve right away!