This Was Our Most Popular Recipe of the Summer—Nothing Else Came Close

In theory, summer is a chance to slow down—a break from routine, a series of days that lazily melt from backyard barbecues to long evenings on the lake. For most of us, the reality is that summer is hectic. It's tough to relax when the calendar is packed with events, holidays, summer camp, and whatever else has been scheduled.

There isn't always time to shuck corn or slice zucchini into ribbons before the next barbecue. I suspect that's why our most popular recipe this summer is an old-school, relatively unflashy side that fits right into busy schedules: Three Bean Salad .

Why This Salad Is a Go-To Summer Favorite

This simple salad starts with a base of canned beans and is finished with celery and red onion for texture and fresh herbs and a simple pantry vinaigrette for flavor. The ease of preparation and the fact that it's a no-cook recipe are two reasons that explain its popularity, but I have about four more:

• The ingredients are inexpensive and easy to source, plus it feeds around eight people when served as a side.

• The longer Three Bean Salad sits, the better it gets!

• It's easy to pack up and take this salad anywhere in a large bowl or airtight container, and it's not a problem for it to sit at room temperature or out in the heat.

• The clean flavors pair well with just about everything on a potluck or cookout table .

How To Switch It Up

This salad has a fun variety of textures thanks to the mix of kidney, cannellini, and garbanzo beans (aka chickpeas), crunchy red onion and celery, and delicate parsley. A vibrant, tangy apple cider vinegar dressing brightens the whole dish. People love the salad as is, but for a fresh take on this classic, you could:

• Swap one or more of the canned beans for canned black beans or blanched wax beans or green beans.

• Add a bit of Dijon mustard to the dressing for another flavor.

• Add more fresh veg; I like bell pepper and corn (canned or fresh, cooked and sliced off the cob ).

• Swap the rosemary and/or parsley for fresh basil and/or mint.

Read the original article on Simply Recipes