"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Three Bean Salad GF Recipe

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This recipe for Three Bean Salad GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dee Seitz
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can cut green beans, drained
1 15 oz. can cut wax beans, drained
1 15 oz. can red kidney beans, drained
1/2 c. red onion, thinly sliced
1 bell pepper, slivered
1/2 c. vegetable oil
2/3 c. red wine vinegar
1/2 tsp. worchestershire sauce
1/2 c. sugar
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper

Directions:
Directions:
Put beans, onions, and bell pepper in salad bowl. In a jar with lid, shake oil, vinegar, worchestershire sauce, sugar, garlic, salt, and pepper until well blended. Pour over beans to coat well. Refrigerate at least three hours to overnight. Stir occasionally during refrigeration.

Personal Notes:
Personal Notes:
This is best if refrigerated overnight. However, you must stir it every once in a while. Sometimes I make a double portion of the dressing so everything marinates really well.

 

 

 

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