This Was Our Most Popular Recipe of the Summer-Nothing Else Came Close

It’s quick, old-school, and a hit at picnics. Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. In theory, summer is a chance to slow down—a break from routine, a series of days that lazily melt from backyard barbecues to long evenings on the lake. For most of us, the reality is that summer is hectic. It’s tough to relax when the calendar is packed with events, holidays, summer camp, and whatever else has been scheduled. There isn’t always time to shuck corn or slice zucchini into ribbons before the next barbecue. I suspect that’s why our most popular recipe this summer is an old-school, relatively unflashy side that fits right into busy schedules:Three Bean Salad. Why This Salad Is a Go-To Summer Favorite This simple salad starts with a base of canned beans and is finished with celery and red onion for texture and fresh herbs and a simple pantry vinaigrette for flavor. The ease of preparation and the fact that it’s a no-cook recipe are two reasons that explain its popularity, but I have about four more: The ingredients are inexpensive and easy to source, plus it feeds around eight people when served as a side. The longer Three Bean Salad sits, the better it gets! It’s easy to pack up and take this salad anywhere in a large bowl or airtight container, and it’s not a problem for it to sit at room temperature or out in the heat. The clean flavors pair well with just abouteverything on a potluck or cookout table. How To Switch It Up

It’s quick, old-school, and a hit at picnics.