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

  • 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

  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.

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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