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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Three Bean Salad Recipe

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This recipe for Three Bean Salad is from The Watson Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz.) can cut green beans
1 (16 oz.) can yellow wax beans
1 (16 oz.) can dark red kidney beans
1 (16 oz.) can black beans
1 (16 oz.) can corn-yellow or white
1 small jar chopped pimento
1 medium onion, chopped
½ cup cider vinegar
⅓ cup salad oil
½ cup sugar
Directions:
Directions:
Cook oil, sugar, and vinegar in small saucepan to boiling point to dissolve sugar. Drain beans and other vegetables and combine in large mixing bowl. Add sugar, vinegar, and oil mixture to other ingredients. Refrigerate for 3-4 hours or overnight for best results.
Personal Notes:
Personal Notes:
This recipe will keep for several weeks in the refrigerator. This is tasty served as a stand alone side dish or as an added ingredient in a tossed salad.

Sugar, oil, an vinegar amounts can be doubled if more dressing is desired.

 

 

 

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