Three Bean Salad

6
Dave T.

By
@AirRail

The original recipe came from Myra's mom Jean Dials. She use to make this for the annual Stepp Family Reunion, in Inez, KY. Myra introduced me to it at Pancake Pantry in Gatlinburg TN and said how much it reminded her of her moms. I was hooked and beg her to fix it every chance I get. Enjoy!!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8-10
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

  • 14.5oz can(s)
    green beans
  • 14.5oz can(s)
    yellow wax beans
  • 15oz can(s)
    light red kidney beans
  • 1/4 c
    chopped green bell pepper
  • 1/4 c
    chopped red bell pepper
  • 1/2 c
    thin sliced sweet onions
  • 1/2 c
    salad oil
  • 3/4 c
    red wine vinegar
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 3/4 c
    sugar (splenda can be substituted)
  • 14.5oz can(s)
    garbanzo beans (chick peas)

How to Make Three Bean Salad

Step-by-Step

  1. Drain and rinse beans with cold water.
  2. Chop peppers and onions. We actually use a mixture of red, green yellow and orange bell peppers
  3. Mix beans, peppers and onions together
  4. Whisk together oil, vinegar, salt, black pepper, and sugar (or Splenda)
  5. Pour over bean mixture and stir gently to coat. Cover tightly and refrigerate over night or for at least a couple of hours. Enjoy!!

Printable Recipe Card




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