Three-bean salad is a perennial picnic favorite because it’s easy to throw together and it tastes good at almost any temperature. Our take tosses a colorful array of beans, radishes, and capers in a sherry vinaigrette for a great balance of sweet, briny, and sour—a far cry from its salad bar kin.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Game plan: If you are making the salad ahead of time, toss the radishes in right before serving to prevent them from losing their color.
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...