3-Magic Bean Salad

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“Mom and I spent days preparing all kinds of spellicious food, from steamed wyvern claws to barbequed dragon steaks to 3-magic bean salad.”

–”Ginger Breadhouse Takes the Cake”, story bookmark

Disclaimer: This salad will NOT grow a beanstalk in your stomach.

In my course of reading the Ever After High stories, I’ve come across 3-magic bean salad a few times, but the reference in Ginger Breadhouse’s story is the only one I could lay eyes on while preparing for this post. I’m sure I first came across it in the Once Upon A Time short story collection, but I couldn’t find it again! Oh well, just know that it is one of the many, fun, play-on-word’s in Ever After and is wonderland-i-fully yummy!

3-Magic Bean Salad

Adapted from a recipe by Jeff Mauro on foodnetwork.com.

  • 2 Cups or so Fresh Green Beans, ends cut & beans cut in half
  • 1 15oz Can Cannellini Beans, drained
  • 1 15oz Can Red Kidney Beans (I used dark red), drained
  • 2 tsp. Dijon Mustard
  • 1 Tbsp Honey OR Agave Nectar if you’d like to go vegan like Ashlynn Ella!
  • 1/2 Cup Hextra-virgin Olive Oil
  • 1/4 Cup Fresh Basil, chopped
  • 1/4 Cup Fresh Italian/Flat Leaf Parsley, chopped
  • 1 Shallot, thinly julienned
  • 1/4 Cup Mild Rice Vinegar (sometimes labeled as rice wine vinegar)
  • Salt & Pepper, to taste
  • Edible Gold Glitter Stars (I used Wilton, but there are other brands that are the same)

Bring a large pot of salted water to a boil. In a large bowl, put enough cold water to submerge the beans & put several ice cubes in it. Put the beans in the boiling water & cook for about 2-3 minutes. Drain the beans & immediately immerse in the ice water.

In another large bowl whisk together the vinegar, mustard, & honey or agave. Next, whisk in the oil. Drain the green beans & plop them in along with the other drained beans. Add the herbs & onion & toss everything together until well coated. Sprinkle with salt & pepper & when you’re ready to serve it, sprinkle on the magical gold stars!

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Listen to the episode! Fiction Kitchen Episode 20: Ever After High

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Rapunzel Parsley & Hazelnut Pesto Salad

Rapunzel Salad h

In the German translation of the Rapunzel tale, the mother of Rapunzel craves lettuce and makes a salad of it once obtained. The Italian and French translations of the story say that the desired plant is parsley. This recipe honors various translations with a simple salad of small leafy greens tossed with a parsley pesto, and also nods to Disney’s “Tangled” with the hazelnut inclusion, which happens to be a common ingredient in early German cooking. Because rampion, which has a parsnip-like root, is also sometimes connected with this story, I’ve included an optional addition to the salad of roasted parsnips. (Note: if you are pregnant, perhaps do not eat this pesto as it’s loaded with parsley. But [ladies] if you want to regulate your menstruation, this pesto might be helpful.)

pesto salad w parsnips

Parsley & Hazelnut Pesto Salad

  • Salad Mix of Small Leafy Greens such as the Wellness Blend from Taylor Farms Organic
  • Pesto
  • 1 Bunch of Fresh Italian/Flat Leaf Parsley, stemmed (equals about 2 cups of leaves)
  • 3/4 Cup Roasted & Skinned Hazelnuts + a few more, chopped, for salad topping
  • 1/2 Cup Shredded Parmesan Cheese
  • 1 tsp. Minced Garlic (or 2 crushed garlic cloves)
  • 1/4 tsp. Sea Salt, or more to taste
  • 1 Tbsp. Lemon Juice
  • 3/4 Cup Oil + more as needed (I used a combination of hazelnut oil & olive oil)
  • Roasted Parsnips (optional)
  • 4 Small Parsnips (the smaller ones tend to be sweeter, the larger ones, more bitter, especially the cores)
  • 2 Tbsp. Hazelnut Oil (olive oil is fine)
  • 2 Tbsp. Maple Syrup

If making the roasted parsnips to go on top of the salad, heat your oven to 375ºF & line a baking sheet with parchment paper. Cut the parsnips into french fry-like strips (~ 1/4″x3″) & toss them with the oil & maple syrup. Spread them on the tray in a single layer & bake for about 30-40 minutes or until a fork can easily pierce them.

For the pesto, Place all of the ingredients in a food processor or standing blender & pulse until smooth & vibrant green. Add a little more oil or lemon juice (to taste) if the mixture is too thick/clumpy.

Place a handful of salad mix into a serving bowl & toss with about 1/2 a tablespoonful of pesto to evenly coat. Place several roasted parsnip pieces on top if desired, and then sprinkle the salad with chopped hazelnuts.

Pesto closeup

Listen to the episode! Fiction Kitchen Episode 6: GRIMM’S FAIRY TALES

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