Hearty and fresh, this bean salad is a twist on the classic 3-Bean with a few upgrades.

Mixed Bean Salad

Serves 6 - 8

We did not grow up regularly eating 3-Bean salad. It was something my parents would make very rarely but, I have always liked it. This is a bit of a twist on the classic 3-Bean salad where I have replaced the string beans with garlic scapes. They add the same crunch of string beans but with the added flavor of herbaceous garlic. The secret ingredient that takes this over the top is the allspice which adds a rich sweetness to the salad. This bean salad is hearty and fresh and a welcome addition to spring and summer side dish rotations.

Ingredients

300g (3 c) garlic scapes, ends and blossoms trimmed, cut into 1.5 in lengths

Dressing

6 garlic cloves, minced

2 lemons, juiced

3 T olive oil

1.5 T maesil

1 T yondu or soy sauce

2 t Dijon mustard

1 t ground black pepper

1 t gochugaru

1 t dried oregano

0.75 t kosher salt

0.50 t garlic powder

0.50 t onion powder

0.50 t ground coriander

0.25 t ground sancho or Sichuan pepper

1/8 t ground allspice

Fillings

2 – 439g (15 oz) cans red kidney beans, drained

2 – 439g (15 oz) cans chickpeas, drained

250g (1 large) bell pepper, small diced

70g (6 - 7) scallions, minced

Recipe Know-how

1.      Bring a large pot of water to a boil.

• Salt the water and add the garlic scapes.

• Cook for 2 – 3 minutes or until tender crisp.

Taste the garlic scapes and cook to your liking. Shorter cooking will result in a crisper vegetable, longer cooking will result in a softer vegetable.

• Drain the garlic scapes and run under cold water tossing frequently for 1 minute.

• Allow to continue draining until completely cooled.

2.      In a large bowl, stir together the dressing ingredients mixing well.

• Taste and adjust seasoning as desired.

• Add the fillings and garlic scapes.

• Toss well to coat.

• Taste and adjust seasoning as desired.

• Refrigerate for at least 1 hour.

3.      Serve.