"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Three Bean Salad Recipe

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This recipe for Three Bean Salad, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Adams
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can green beans - sliced or cut- drained
1 can yellow wax beans- drained
1 can kidney beans- drained
1 -2 ribs celery, chopped
1 bell pepper, chopped
1 sweet onion, sliced thin (then into rings)
1 small jar pimento (sliced or diced)- drained

Directions:
Directions:
Combine all ingredients with the following dressing poured over. Cover, refrigerate overnight.

Combine 1/2 c. sugar, 1/2 c. red wine vinegar. Heat enough to melt sugar. Cool; add 1/2 c. salad oil, 1 tsp. salt, 1/2 tsp. pepper.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Keeps well - a great "go-with". Family favorite.

 

 

 

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