By the time the garden’s snap beans are ready, many of its salad greens have gone to seed. But that doesn’t mean I stop making salads. Instead, my salads become heartier, with varieties of snap and dried beans and fresh herbs standing in for greens. I share one of my favorite renditions, a three-bean salad with homemade Creamy Balsamic Salad Dressing, this week in my Twice as Tasty column for the Flathead Beacon.

Like all salads, you can adapt this one to the seasons and the ingredients you have on hand. My favorite cheeses for this salad include Cold-Smoked Mozzarella and Homemade Farmer’s Cheese. When I’ve put the garden to bed for the season, I still make this salad with the Classic Dilly Beans or the Szechuan-Peppered Snap Beans in my pickling cookbook. When even my herbs have died back for the year, my stockpile of homegrown and dried herbs provides plenty of flavor.

Learn more about fresh and dried beans and get the complete recipe for Three-Bean Salad with Fresh Herbs in my column.

Make it, share it.
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Twice as Tasty

Excited about making more filling salads? Here are just a few other salad recipes on the blog. You can find more in the recipe index.

• Chickpea and Vegetable Couscous Salad
• Crunchy Cabbage Salad
• Panzanella (Tomato and Bread Salad)
• Potato Salad with Pickles and Creamy Dressing
• Sweet Potato-Mushroom Salad

You can also learn more about using dried beans in salads and other recipes in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.