"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

3 Bean Salad Recipe

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This recipe for 3 Bean Salad, by , is from The Rolf Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grace Rolf
Added: Saturday, November 22, 2008


1 can green beans
1 can yellow beans
1 can dark red kidney beans
1/2 c. green pepper
1/2 c. celery
1/2 c. onion

1/3 c. salad oil
1 tsp. pepper
1 tsp. salt
1/2 c. vinegar
3/4 c. sugar

Drain and rinse kidney beans well. Add drained green and yellow beans. Dice pepper, celery and onion; add to beans. Mix dressing and stir often to dissolve sugar. Once sugar is dissolved, pour over bean mixture. Cover and refrigerate overnight.




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