GOOD TASTES

RED LEAVES, MORNING CHILLS & THREE BEAN SALADS

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

My husband and I recently took a road trip to Iowa to visit our daughter and her family. Comfortable in the kitchen, Allison threw together a casual meal with laid back dishes that perfectly complemented the artisan sausages we brought with us from The Local Pig.

One side dish was a bean salad that came close to stealing center stage. It was a bold statement for sure—from one who typically isn’t a fan of bean salads—but the simple dressing and accompanying fresh herbs brought a fresh and tantalizing flavor to the beans and elevated the meal altogether!

I advise you to make this dish to celebrate the fall season. Serve it with your brats, barbecue—whatever you make for fall—but definitely make it soon!

Marinated Three Bean Salad

MAKES APPROXIMATELY 4 CUPS

Ingredients

1 shallot, finely chopped 3 tablespoons white wine vinegar 1/2 cup chopped tender herbs (such as mint, parsley, cilantro, chives and/or dill) 1/3 cup olive oil 3/4 pound assorted dried beans (1/4 pound each of three different varieties) 1 teaspoon Aleppo pepper Kosher salt Cook Beans Cover beans with fresh water and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours, depending on the size and variety. Periodically, try a taste test or mash a bean against the side of the pot with a fork. (Depending on the size of your beans, you may want to separate by size or variety and cook separately.) Drain well. Combine shallot and vinegar in a small bowl and let sit for 5 minutes.

Meanwhile Mix herbs and oil in a large bowl to coat. Add cooked beans and red pepper and toss to combine. Season generously with Kosher salt. Add shallot mixture to bean mixture and toss gently to combine.

Note: Beans can be made three days ahead. Cover and chill.

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.