"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Triple Bean Salad Piquant Recipe

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This recipe for Triple Bean Salad Piquant, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1-lb. can wax bean, drained
1 1-lb. can green beans, drained
1 1-lb. can large kidney beans, drained
1/2 c. sliced celery
1 medium sized green pepper
1 medium sweet onion, thinly sliced
1/2 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar

Directions:
Directions:
Open the cans of beans and drain well. Place all beans into a large mixing bowl. Chop green pepper, onion, celery and add to the beans. Mix together the oil, sugar and vinegar in a large measuring cup and pour mixture over beans. Toss with a fork or spoon to coat the bean mixture thoroughly. Refrigerate at least eight hours over night. Stir mixture several times during the eight hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20min
Personal Notes:
Personal Notes:
After preparation of salad, cover and set in refrigerator at least eight hours, tossing several times

 

 

 

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