THREE-BEAN SALAD

Marge Taggart

By
@Marge1162

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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Rating:

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Serves:

12

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 can(s)
(16 ounces) kidney beans, rinsed & drained
1 can(s)
(15 ounces) cannellini beans or white kidney beans, rinsed & drained
1 can(s)
(16 ounces) green beans, rinsed & drained
1 small
red onion and/or vidalia or sweet onion (sliced)
1 medium
green pepper (chopped)

DRESSING

3/4 c
vinegar
1/2 c
sugar
1/2 c
salad oil
1/4 Tbsp
salt & pepper (to taste)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy