And for the longest time, I loved it. My mother, like so many of her generation, would combine three kinds of canned beans — including green — in a sweet-tart dressing, along with chopped onions and celery. But as I grew up and my palate matured, I had to admit a problem with the whole concept: I loathe canned green beans. Where other beans can still maintain their taste and texture when canned — I consider themI updated the dish when I wrote my 2020 cookbook, “Cool Beans.
Recently, though, when I started craving three-bean salad, I wanted it in sandwich form. After all, if a picnic classic is good eaten with a fork, wouldn’t it be even better between slices of bread? One of the charms of three-bean salad is that its flavors improve over time, a quality that would serve a picnic sandwich well, too — at least for a day.There was still that matter of the green beans.
Sometimes I develop my own recipes for this column, and sometimes I spotlight the great work of other cooks and authors. And I love hearing from readers: Feel free to email me atTo take my sandwiches to the next level, I leave onions out of the salad and layer on slices of sweet Vidalias. And for a little richness, I turn to a favorite product, Boursin spreadable cheese , which now comes in an excellent plant-based version.
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