Way Better Three-Bean Salad

Classic three-bean salad is based on such a good idea: dried (or canned) and fresh beans, celery, and a tangy-sweet dressing. Yet somehow it’s always terrible — not when you first taste it, but if you try to eat more than a couple bites.

We rethought it, adding lots of fresh parsley, giving it more of a pickle-y, much less sugary vibe (there’s only a pinch of sugar in a gigantic bowl) and boosting the flavor with a nice dose of sumac.

This is super easy to put together, as the only thing that needs cooking are the green beans, and they cook in a flash. This makes a lot of bean salad — some for today, and some for tomorrow: It’s even better after marinating a day or two. We love it on its own, or mixed into a green salad.

Serves 6 to 8.

Ingredients

1/2 pound (227 grams) French green beans

1 15.5 ounce can (439 grams) kidney beans, drained

1 15.5 ounce can (439 grams) garbanzo beans, drained