Why does deli Three Bean Salad look Granny? As in, Don’t Eat That Old Fogey Food? I LIKE beans. What’s my problem? Maybe it’s ego because the beans are canned. But I LIKE canned beans. AHA! The funky bottle of White Glaze got me thinking, “this would be awesome on bean salad!”
Three Bean Salad is popular because it’s fast. Cheap. Foolproof. But one flaw with the standard salad: it’s boring and predictable. So I decided to kick it up a notch with Pico de Gallo, a common spice blend here in LA.
And of course, White Glaze. This, I picked up at the International Association of Culinary Professionals (IACP) conference. Which is in our pantry next to a second bottle I swiped as my “Look what I got you, honey!” gift for Larry (I am not ashamed to admit it). This is Modena balsamic vinegar blended with concentrated grape must, wine vinegar, glucose syrup, corn starch. It’s thick, like an Italian savory syrup. Slurp.
Three Bean Salad with Kick
- 1 14-oz. can garbanzo beans
- 1 14 oz. can cut green beans
- 1 14 oz. can black beans
- 1/3 cup Roland White Glaze with Balsamic Vinegar
- 1/4 teaspoon kosher salt
- Fresh cracked black pepper
- 1/4 teaspoon Pico de Gallo
Drain and rinse the beans. Place in a medium sized bowl.
In a small bowl, mix together the white glaze, salt, pepper and Pico de Gallo. Drizzle over the beans and gently toss.
Cover and refrigerate at least four hours.
Serves 4 to 6.