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Three Bean Salad Recipe
Description
Three Bean Salad is a definitive summer picnic food. This recipe has become so popular, it is an essential side dish for our family gatherings. It is a breeze to construct, transportable and an easy make-ahead dish that can keep in the refrigerator for up to a week.
Ingredients
At a glance
Course
Main Ingredient
Cuisine
Difficulty
1 15 ounce can of Green Beans
1 15 ounce can Wax Beans
1 15 ounce can Kidney Beans
1 Medium White Onion
1/2 cup Vegetable Oil
1/2 cup Cider Vinegar
1/2 cup Granulated Sugar
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 15 ounce can Wax Beans
1 15 ounce can Kidney Beans
1 Medium White Onion
1/2 cup Vegetable Oil
1/2 cup Cider Vinegar
1/2 cup Granulated Sugar
1 teaspoon Salt
1/2 teaspoon Black Pepper
Methods/steps
Drain all bean in a colander and rinse and drain well. Thinly slice the onion and set aside. Combine remaining ingredients in a large mixing bowl. Add beans and onion and stir to coat. Cover and allow to marinate in the refrigerator overnight. For best flavor prepare 3 to 4 days in advance.
Additional Tips
To make an Italian version of this classic, try substituting the green and wax beans for cannellini and garbanzo beans.
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