Love & Best Dishes: Three + One Bean Salad Recipe | Labor Day Side Dish Ideas

Three + One Bean Salad Recipe | Labor Day Side Dish Ideas – Want more summer salad ideas? Learn how to make four bean salad recipe from Bobby Deen. This green bean salad is delicious!
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– Hey everybody, it is Bobby here and I’ve got a great
Labor Day, back-to-school, simple recipe for you today. Finally to the good stuff. This is a Deen Brothers recipe from the book “Y’all Come Eat.” My brother and I put “Y’all Come Eat” out in I think 2006 and that was related to the show that Jamie and I were
doing, “Road Tasted,” where we were traveling all over the place and getting inspiration
from different restaurants and small businesses
from across the country. We had a great time doing that. And that recipe is chock full, excuse me, that book is chock
full of very good recipes. And this one is really simple. It’s no different. It is very good also,
but it’s really simple. I’ve always been a big bean lover, not just for the health aspect. They’re just, they’re good. They’re really pretty. You can get a lot of
variation in color with them. Lots of fiber and you
know, a good thing too, you can get them canned
and that is totally okay. But usually, whenever I buy a canned bean to make a chili or a stew
or whatever the case may be, I like to drain them, rinse them, usually, a little white vinegar also on ’em will kind of take that
aluminum taste off of ’em if you need to. But, so anyhow, I’ve got red kidney
beans, cannellini beans, and garbanzo beans. This is a three-plus-one bean salad, so there’s one more bean
and it is the green bean, which I really like. A red onion, a little bit of sugar, and a store-bought vinegarette. So, it’s as simple as
pouring everything together and then just mixing it up. So, my beans to begin with. Fill it up with fiber, that’s what my… When I was doing not my mama’s meals, my culinary producers, that was a big saying that we had. Fill it up with fiber, and that is definitely
what we’re doing here. Little sugar. Red onion, now, I’m gonna toss these first before I add the green beans because I don’t want to tear them up, so I add the green beans last. (dressing sloshing) – [Theresa] Now, one thing you- – Hey Theresa, come on in. – No, no, I don’t wanna be in.
(Bobby laughing) But one thing I forgot to tell you is these had to be blanched. – You don’t wanna be in?
– No. So, these were blanched before. This would’ve made this not as simple.
– The arm of Theresa. (laughs) – [Theresa] Not as simple. – The green beans are blanched. They’re not straight outta the can. They’ve been blanched a little. (dressing sloshing) Okay, so about 1/3 of a cup is what we’re looking for in the dressing. Maybe go a little less and if we need more, we can always add it. That’s something I learned early on. You can always add, but you can never take it
away once you’ve done it. Okay, so I’m gonna try
not to mash my beans up and make hummus. So, for those of you that don’t know that hummus is based with chickpeas, olive oil, salt. So, make your own hummus at
home too. It’s really simple. If you like hummus. I love it. We eat a bunch
of that at my house. How about you, Theresa? Do you like hummus?
– [Theresa] I love it. – Ed, do you eat much hummus? – [Ed] Yes, I love the Meyer lemon. – Oh yeah, I like that too. Beautiful, okay? (salad spoon tapping) And to that, we’ll add
our blanched green beans. (bowl clinking) Gently toss them in. Look at these great, Ed pointed out that these are my Aunt Peggy’s
sterling silver salad tools. Hmm, it’s a tall bowl. Let’s see. Mm-hm. It’s very, very
pretty, very simple. Doesn’t get much simpler, really. Oops. Get back in there, green bean. Little S and P on top, and that is a beautiful salad. I might even squeeze a little
bit of lemon juice on that to finish it off, but that is a really beautiful
three-plus-one bean salad. So simple and delicious. Labor Day. Phew. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video,
be sure to like it and click the subscribe button
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when I post a video. Love and Best Dishes Y’all.