"The belly rules the mind."--Spanish Proverb

Three Bean Salad Recipe

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This recipe for Three Bean Salad, by , is from Wenger Employee's Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Hacmac

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 cups white sugar
2 tablespoons cornstarch
1 teaspoon salt
2 teaspoons ground dry mustard
2-1/2 cups water
1 cup cider vinegar
2 (14.5 ounce) cans green beans, drained
2 (14.5 ounce) cans wax beans, drained
2 (15.25 ounce) cans red kidney beans, drained
1 cup finely chopped onion
1 cup finely chopped green bell pepper

Directions:
Directions:
In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat.

Personal Notes:
Personal Notes:
Best if marinated for at least an hour before serving.

 

 

 

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