We’re having a party on Saturday night to gather family and friends to welcome my sister and brother to Arizona. After all they came from both coasts–California and Virginia– in the middle of a very hot Arizona summer. The least we can do is rustle up some vittles for a good old barbecue. Like family favorite Bean Salad.
No summer gathering is complete in my family without my Bean Salad Five Bean Salad, Four Bean Salad, if you’re lucky even more. Whatever the bean count, this recipe has never failed me.
One of the most dilapidated–because the most used–of the cookbooks I inherited from my mother’s home ec teaching days holds the recipe for this bean salad, which the contributor made with four beans. I’ve added one more type of bean for a Five-Bean Salad
The spiral-bound Salad Book is a gathering of favorite recipes from home economics teachers across the country. While there are some very good recipes in this book, I will admit that some of the recipes make me cringe and think, “This person was teaching young girls to COOK?” Various bean salads take up 7 1/2 pages in the book, but this one has always been my favorite. The secret ingredient is tarragon, which lends an indescribable tang.
However, I am on an herb-growing kick, and decided to try some summer savory instead of tarragon. After all, my German ancestors, called this herb the bean herb!
Use whatever canned beans you have on hand. Make it several days ahead of time, because marinating in the fridge just continues to improve the flavor. If you are fortunate enough to have fresh herbs on hand, pay attention to the amounts, as it takes more fresh herbs to equal the flavor of dried.