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August 8, 2011
Three-Bean Salad
Salads & Dressings
Prep time:
15 minutesCooking time:
none“You can make use of the liquid in which canned beans are packed. It will add flavor when used in place of water in this recipe, as well as in your favorite soup or stew recipe.”
Ingredients
Serves 6
- 1 (8-ounce) can cut green beans
- 1 (8-ounce) can wax beans
- 1 (8-ounce) can red kidney beans
- 1 stalk celery
- 1 small green bell pepper
- 1 small onion
- 1/2 cup white vinegar
- 3 tablespoons water
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 tablespoons vegetable oil
Directions
1
Drain green, wax and kidney beans, discard liquid. Coarsely chop celery and bell pepper. Cut onion into thin slices.
2
Combine beans in a large bowl; toss gently. Stir in celery, bell pepper and onion.
3
Combine vinegar and water in a jar with a tight-fitting lid. Add sugar, salt and pepper; shake until mixed. Add oil; shake until well combined.
4
Pour dressing over bean mixture, tossing to coat. Chill, covered, until ready to use. Stir before serving.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If you do not have a jar with a tight- fitting lid on hand, combine vinegar, water, sugar, salt and pepper in a small bowl. Beat vigorously with a fork until the sugar dissolves.
Great Pairings
Mashed Potato Loaf
If you want to make this loaf but do not have mashed potatoes on hand, use instant mashed potatoes. You will save money in addition to saving the time required to peel, boil, and mash the potatoes.
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