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three-bean salad

Marge1162 avatar
Recipe by
Marge Taggart
@Marge1162
The Villages, FL

Great make-ahead dish - Needs at least 12 hours for the flavors to blend. A super quick & easy side dish as my favorite for potlucks or picnics, etc. I always keep my pantry supplied with various canned goods for last minute preparations - this is a winner.

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yield 12 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For three-bean salad

  • 1 can
    (16 ounces) kidney beans, rinsed & drained
  • 1 can
    (15 ounces) cannellini beans or white kidney beans, rinsed & drained
  • 1 can
    (16 ounces) green beans, rinsed & drained
  • 1 sm
    red onion and/or vidalia or sweet onion (sliced)
  • 1 md
    green pepper (chopped)
  • DRESSING
  • 3/4 c
    vinegar
  • 1/2 c
    sugar
  • 1/2 c
    salad oil
  • 1/4 Tbsp
    salt & pepper (to taste)

How To Make three-bean salad

  • 1
    In a large bowl, whisk vinegar, sugar, salad/vegetable oil, salt & pepper until sugar is dissolved.
  • 2
    Add the canned beans, sliced onions and chopped green pepper; toss to coat.
  • 3
    Refrigerate, covered, to marinate for 12 hours. Drain half of the marinade (your preference) before serving. Optional: Stir in some dry or fresh basil leaves just before serving.
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