Summer Three-Bean and Potato Salad with Fresh Herbs Recipe

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Flour, TooIf you are a chef at Flour, as in most kitchens, you don’t really have an office. You have a station, usually near the stove or the oven, that you call yours, and when people need to talk with you they hover at your station until you have a free moment between searing off this and marinating that.

Chef Aniceto’s station is in the center of our kitchen at Flour 3, and I often find myself perched there as I observe the bakers, prep cooks, counter staff, and customers. It’s an ideal spot to see it all. That’s where I watched him come up with this gorgeous fresh summer salad that he was serving as a side for his fried chicken dinner special. The
three-bean salad that I grew up with was typically a drab conglomeration of canned green
beans, floppy yellow beans, and mealy red kidney beans in a sharp dressing. This one is something else altogether: crisp fresh beans, earthy blackeyed peas, radishes and carrots for color, and potato for soaking up all of the lemony, herby vinaigrette.

  • Yield: 4 Servingsas a main course or 6 to 8 as a first course


  • 0.66 cup (120 g) dried black-eyed peas, or one 15-oz (430 g) can black-eyed peas
  • 8 oz (225 g) wax beans, trimmed and halved crosswise
  • 8 oz (225 g) green beans, trimmed and halved crosswise
  • 1 medium carrot, peeled and thinly sliced
  • 1 large russet potato, unpeeled and cut in half crosswise
  • 5 radishes, trimmed and thinly sliced
  • 4 scallions, white and green parts, thinly sliced
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1 tbsp finely chopped fresh tarragon
  • 6 tbsp (90 ml) extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
How to Make It
  1. If using dried black-eyed peas, place them in a medium bowl or other container, add about 6 cups/1.5 L water, cover, and refrigerate overnight. The next day, drain and rinse the peas. In a medium saucepan, bring the black-eyed peas and about 6 cups/1.5 L fresh water to a boil over high heat. Reduce the heat to medium-low and simmer for 1 to 1½ hours, or until the peas are tender. Remove from the heat, drain, and set aside. If using canned black-eyed peas, drain, rinse under cold running water, and set aside.
  2. Fill a large saucepan with lightly salted water and bring to a boil. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice.
  3. Add the wax beans and the green beans to the boiling water and boil for 1 to 2 minutes, or until the beans are barely tender and still a bit crunchy. Using the sieve, remove them from the boiling water and plunge them, sieve and all, into the ice bath. Drain them well and place in a large bowl. Bring the water back to a boil, add the carrot, and boil for about 1 minute. Scoop the carrot out of the boiling water with a sieve and plunge, sieve and all, into the ice batch. Drain well and add to beans.
  4. Bring the water back to a boil, add the potato, reduce the heat to medium, and simmer for about 15 minutes, or until cooked through.
  5. While the potato is cooking, add the blackeyed peas, radishes, scallions, dill, parsley, and tarragon to the beans and carrots and stir together gently with a wooden spoon. Drizzle the vegetables with the olive oil, lemon juice, vinegar, salt, and pepper and stir again with the wooden spoon until well mixed.
  6. Using the sieve, remove the potato from the boiling water. While still warm, cut the potato into 1-in/2.5-cm chunks. Add the potato to the vegetables and mix well. (Taste and add more salt and pepper and red wine vinegar as needed.) Serve warm or at room temperature.

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