The classic Tuscan Three-Bean Salad uses kidney, cannellini and green beans. At many a church supper, all three come from cans and are tossed with bottled Italian dressing. But at this time of the year, why stop at three if you live in Maine and can get fresh green beans, wax beans, edamame, fava beans and red cranberry beans as well as dried Hutterite, red Mexican, yellow eye, tiger eye, great northern and black beans, to name just a few. Mix and match what you find, cook a bunch of beans today, dress them up to four hours before eating it throughout the week. Given that Black Bear Sunflower Seed Oil is on the market, everything in the bowl is local!

Makes 12 servings

1 small red onion, thinly sliced

1 pound fresh green or wax (yellow) beans

1 cup edamame; fava beans; English, sugar snap or snow peas

1 cup cooked dried white beans (cannellini, great northern, navy, yellow eye or hutterite)

1 cup cooked darker dried beans (red kidney, red Mexican, black)

1 pint cherry or grape tomatoes, halved

1 red bell pepper, chopped

1/2 chopped fresh herbs, such as chives, chervil, parsley and tarragon

1/4 cup apple cider vinegar

2 garlic cloves, grated

1 tablespoon honey

1/3 cup sunflower seed oil

Sea salt

Crushed red chili pepper flakes

Dulse flakes, optional

Place the onion in a bowl of ice water and set aside. Trim the green or yellow beans and cut them into 2-inch pieces. Bring a pot of salted water to a boil, then blanch the beans and edamame, fava or peas until just tender, 3-4 minutes. Drain, run under cold water, drain again and place in a large bowl.

Add the cooked dried beans, tomatoes, bell pepper and herbs. Drain the onions and add them to the bowl.

In a smaller bowl, combine the vinegar, garlic and honey. Slowly whisk in the oil until the dressing is emulsified. Season to taste with salt, chili flakes and dulse, if using. Add the dressing to the salad and toss well. Let the salad sit at least 20 minutes at room temperature before serving.

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