The South African Braai. There is certainly nothing better than that. I think the best thing about a Braai other than the great company of friends, a few ice cold beers, the great food – is the smell of a charcoal fire grilling a few fatty lamb chops. Absolutely to die for.
The thing that I find most appealing to Braais these days are the fact that the food prepared with a braai are mostly freshly made salads that just entices the summery feeling that is significant with this South African tradition.
This sort of eases the guilt when I think of other unhealthy meals I could have prepared instead. I prefer Braais now more than ever, since hubby and I changed our lifestyle to a healthier one. Still – I might just be in denial – but a piece of meat on the braai with a few healthy fresh sides seems like the way to go.
This recipe for Three Bean Salad is the perfect side salad for a Braai. I have to admit; I never liked Bean Salads at all, and one day I just thought that I would try it out, and that was the end of me. It might not be the healthiest side dish, but it surely goes well with a Braai, or any roast for that matter. It has come accustomed for our family to present this salad with most birthdays and Christmases – as we normally do the thing all South Africans do – Braai.
There are loads of variations for this recipe of Three Bean Salad. This particular one has been adapted from the early version of the “Huisgenoot Wenresepte” – which any South African baker would recognize as their favorite (and most used) book in their recipe book collection.
This recipe is really simple and so appropriate to prepare when you don’t have lots of fresh ingredients on hand. It stays fresh for up to 5 days in the refrigerator, and then seems to be at its best. So whether you are camped out in the Kruger or living it up in a chalet next to the ocean – this recipe is bound to be a life saver!
|Prep Time||5 min|
|Cook Time||0 min|
as a side
- 1 tin baked beans in tomato sauce
- 1 tin butterbeans
- 1 tin french cut green beans
- 1 green pepper chopped fine
- 1 red onion chopped fine
- 125 ml brown vinegar
- 125 ml fruit chutney
- 125 ml soft brown sugar
- drizzle olive oil
- salt and black pepper to season
- Add all the ingredients together in a mixing or salad bowl, except the olive oil and seasoning.
- Once all the beans and marinades are mixed through, drizzle with olive oil and season with salt and pepper.
- Refrigerate for a few hours before serving.