Summer three-bean and potato salad with fresh herbs from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 161) by Joanne Chang

  • scallions
  • red wine vinegar
  • Show all ingredients...
  • Serves : 4-8

  • EYB Comments

    Soak dried black-eyed peas overnight.

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Notes about this recipe

  • Eat Your Books

    Soak dried black-eyed peas overnight.

  • anya_sf on August 26, 2018

    I omitted the black-eyed peas, increased the string beans, and also added romano beans. My potato must have been very large since it took 35 minutes to cook. I only used 2 green onions (didn't want the onion to be too strong), omitted the radishes, and substituted extra dill for the tarragon. I didn't need the full amount of dressing. The salad was excellent, enjoyed by the whole family.

  • coryelizabeth on June 29, 2017

    This is definitely more delicious if you can find all three beans, though I've made it with only green beans and black-eyed peas and had good results. I prefer this salad with a lot of lemon and little or no tarragon.

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