Recipes & Food Styling

Thai Basil 3-Bean Salad

What could be better than 3-Bean Salad? How about Thai Basil 3-Bean Salad? It’s as simple as giving your garden-grown fresh Thai basil an apple cider vinegar bath! It’s a great way to put a light touch of basil-y sweet spice on this classic picnic favorite.

I made this batch in these photos with Thai basil that a dear friend grew – from seed – starting last winter / early spring. It was such a wonderful gift, and I have been looking for exactly the right way to celebrate it! 

Thai basil is native to Southeast Asia. It has a slightly anise, or licorice-like flavor. Like other members of the mint family, its stem is square. 

I also opted for shallots in place of the customary diced onions this recipe usually gets.

3-Bean Salad always reminds me of my dear friend Catherine, who absolutely adored it! Her future mother-in-law made it for her wedding shower shortly before Catherine died, and I remember how she exclaimed with glee over how much she loved this tangy classic side!         

Thai Basil 3-Bean Salad

6 sprigs fresh Thai basil

1/3 cup apple cider vinegar

13.4 ounces canned garbanzo beans

13.4 ounces canned cut green beans

13.4 ounces canned kidney beans

1/3 cup granulated sugar

1/3 cup extra-virgin olive oil

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground multi-color peppercorns

1/4 teaspoon sugar

At least a few hours before, clean three sprigs of the Thai basil and place it in a sealed container with the apple cider vinegar.

Drain the beans.

Remove the Thai basil from the vinegar. Add the sugar and olive oil, and use a wire whisk to whisk until the sugar is dissolved.

Combine the beans in a medium bowl. Add the vinegar dressing, and stir well to combine.

Place in the refrigerator for several hours, or, for better flavor, overnight.

Garnish with the remaining 3 sprigs of Thai basil, and serve!