"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Three Bean Salad Recipe

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This recipe for Three Bean Salad, by , is from Two Wild Johnston Women's Cookbook, 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!

Contributor:  
Contributor:  
Mom Edith Johnston-Ryder

Category:
Category:

Ingredients:  
Ingredients:  
1 can kidney beans
1 can cut green beans
1 can cut yellow (wax) beans
1 cup finely chopped celery (optional)
1/2 cup finely chopped green pepper (optional)
1/2 cup finely chopped onion
3/4 cup granulated sugar (I use 1/2 cup)
1/2 cup white vinegar
1/4 cup vegetable oil
Pepper and salt to taste

Directions:
Directions:
Drain beans thoroughly, rinsing if required.

Combine beans, celery, green peppers & onions.

Shake together sugar, vinegar, oil & salt/pepper.

Pour over bean mixture & chill several hours or overnight.

Can drain before serving, if desired (I usually do not).

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I often cut back on the amount of sugar used in the dressing.

You can also add 1 can of chick peas if you like additional beans.

It is better if it sits at least overnight and will keep for several days with the vinaigrette dressing.

This recipes can be doubled/tripled for larger groups.

 

 

 

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