THREE-BEAN SALAD

1
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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

Add to Grocery List

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)

How to Make THREE-BEAN SALAD

Step-by-Step

  • 1In a large bowl, whisk vinegar, sugar, salad/vegetable oil, salt & pepper until sugar is dissolved.
  • 2Add the canned beans, sliced onions and chopped green pepper; toss to coat.
  • 3Refrigerate, 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.

Printable Recipe Card

About THREE-BEAN SALAD

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




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