My mother loved to make three-bean salad. The minute it turned warm this dish began appearing on our dinner table as a regular side dish. Now don’t get me wrong; my mother was a wonderful cook. But there was just nothing about her three-bean salad that I liked. Her version consisted of a can of green beans, a can of kidney beans, and a can of yellow waxed beans combined together. I’m not convinced she drained the cans. To this mixture of beans she’d add some oil and vinegar. That was it. Absolutely no seasoning. No garlic. No onions. Nothing. The stuff seemed to last for days, mainly because she was the only one who would eat it. But beans? We all loved beans.