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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 , 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 (16-oz.) can dark red kidney beans, drained
1 (14.5-oz.) can cut green beans, drained
1 (14.5-oz.) can cut golden wax beans, drained.
1 c. sliced fresh mushrooms
1/2 c. chopped red pepper
2 Tbsp. minced red onion
1/2 c. vegetable oil
3 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
2 Tbsp. Greek seasoning
Directions:
Directions:
In a medium bowl, combine first 6 ingredients.

In a small bowl, whisk together oil, vinegar, mustard and Greek seasoning.
Pour over bean mixture, cover and chill 4 hours or overnight, stirring occasionally.
Number of Servings: 8
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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