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 to make Three-Bean Salad with Fresh Herbs