three bean salad

Name: Three Bean Salad
Prep time: 20 min
Yield: 8
Cuisine: Southern
Ingredients: 14.5oz can(s) green beans; 14.5oz can(s) yellow wax beans; 15oz can(s) light red kidney beans; 1/4 cup(s) chopped green bell pepper; 1/4 cup(s) chopped red bell pepper; 1/2 cup(s) thin sliced sweet onions; 1/2 cup(s) salad oil; 3/4 cup(s) red wine vinegar; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 3/4 cup(s) sugar (splenda can be substituted); 14.5oz can(s) garbanzo beans (chick peas)

(2 RATINGS)

90 Pinches 6 Photos

Dave T.

Cades Cove, TN

Updated on May 22, 2016

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!!!

Rate

prep time 20 Min

cook time

method No-Cook or Other

yield 8-10 serving(s)

Ingredients

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

How To Make three bean salad

Step 1

Drain and rinse beans with cold water.

Step 2

Chop peppers and onions. We actually use a mixture of red, green yellow and orange bell peppers
Step 3

Mix beans, peppers and onions together
Step 4

Whisk together oil, vinegar, salt, black pepper, and sugar (or Splenda)
Step 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!!
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