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"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 is from The Next Generation , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c sugar
1/2 c salad oil
1/2 c cider vinegar
1 tsp salt
1 16oz can cut green beans, drained
1 16oz can cut wax beans, drained
1 16oz can red kidney beans, drained
1/2 cup chopped onion
Directions:
Directions:
In large bowl, stir sugar with salad oil, vinegar, and salt until blended. Add beans and onion; toss to coat beans and onion thoroughly.

Cover & refrigerate at least 6 hours before serving to blend flavors.
Personal Notes:
Personal Notes:
I like to add cannelli beans to this and make this a 4 bean salad.

 

 

 

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