Summer time always finds us avoiding using the oven as much as possible and looking for as many fresh recipes that require a minimal amount of cooking or can be done on the grill. In my book a must have for summer is a good salad recipe (although can you call it a recipe when it's as simple as a salad?). I feel like every summer we find a new salad that we love and make over and over again. Last summer was this Cobb salad with chili-lime dressing.
This year I found this really simple recipe for Garden Three-Bean Salad in Better Homes and Gardens. The recipe suggests using a french dressing, but we've been loving it with Trader Joe's Tuscan Italian dressing.
Garden Three- Bean Salad
2 cups fresh green beans, rinsed and trimmed
8 cups mixed greens
2 cups froxen shelled sweet soy beans (edamame), thawed (the microwave defrost setting is great for when I forget to get them out!!)
1 cup canned white beans (I used cannellini), rinsed and drained
1 cup radishes, sliced and quartered
1. Place the green beans in a microwave safe bowl with about 1/4 cup of water and a pinch of salt. Microwave for 3 to 5 minutes or until just tender. Allow beans to cool.
2. Place salad greens in a large bowl; add green beans, edamame, white beans, and radishes. Toss gently and serve.