three-bean salad

Name: THREE-BEAN SALAD
Prep time: 15 min
Yield: 12
Cuisine: American
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 cup(s) vinegar; 1/2 cup(s) sugar; 1/2 cup(s) salad oil; 1/4 tablespoon(s) salt & pepper (to taste)

12 Pinches 1 Photo

Marge Taggart

The Villages, FL

Updated on Apr 21, 2015

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.

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 12 serving(s)

Ingredients

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 small red onion and/or vidalia or sweet onion (sliced)
1 medium green pepper (chopped)
DRESSING
3/4 cup vinegar
1/2 cup sugar
1/2 cup salad oil
1/4 tablespoon salt & pepper (to taste)

How To Make three-bean salad

Step 1

In a large bowl, whisk vinegar, sugar, salad/vegetable oil, salt & pepper until sugar is dissolved.

Step 2

Add the canned beans, sliced onions and chopped green pepper; toss to coat.
Step 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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