"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

3-Bean Salad Recipe

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This recipe for 3-Bean Salad, by , is from Clarington UMC, 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!

Marie Lehman


1 can Green beans
1 can Yellow beans
1 can Kidney beans
1 Green Pepper, chopped
1 Purple Onion, chopped
1-2 Carrots, lightly cooked
3/4 c. Sugar
1/2 t. Pepper
1 t. Salt
1/3 c. Salad oil
2/3 c. Cider vinegar
Dash of Celery salt
Dash of Cayenne pepper
Dash of Dry mustard
Dash of Celery seed

Drain beans. Mix and heat sugar, salt, pepper, oil, vinegar, celery salt, cayenne pepper, mustard and celery seed. Pour over beans, green pepper, onion and carrots. Let stand awhile. Keeps for several days.

Helpful notes: Use good grade beans and 1 lbs. cans.




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