"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

3 Bean Salad Recipe

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

Stephanie C. Carrillo
Added: Tuesday, May 12, 2009


2 cans of green beans
2 cans of wax beans
2 cans of dark kidney beans
1 onion sliced
2 stalks of celery chopped
1 bell pepper chopped

cup of vegetable oil
cup of cider vinegar
cup of sugar
1 tsp. of pepper
1 tsp. of salt

Drain liquids of green beans & wax beans. Rinse kidney beans off.

Put first 6 ingredients into bowl.

Mix ingredients for dressing. Pour dressing over salad. Let set over night and serve.

This salad can be made 2 to 3 days ahead of time. The longer it sets the better it tastes.

Preparation Time:
Preparation Time:
15 minutes




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