This is an excellent version of the classic Three-Bean Salad recipe. Tangy and sweet, but with a little less sugar than other recipes. Delicious!
The recipe has my favorite beans, but many other kinds can be substituted.
Simple, quick, and unexpectedly tasty. This recipe has the perfect mix of sweet and sour tang. It keeps very well. Great for work lunches.
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This Three-Bean Salad is classic and delicious!
- 2 cups cut green beans
- 2 cups dark red kidney beans or 15 oz. can
- 2 cups garbanzo beans or 15 oz. can
- 1 medium red onion chopped
- 1 medium green pepper chopped
- 1/2 cup canola oil
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
If using fresh green beans cook them till tender. Drain the canned beans and rinse. Toss the beans with the onion and pepper.
Combine the oil with the remaining ingredients and pour over the beans.
Chill at least 4 hours before serving. The flavor improves with marinating overnight or longer.
Enjoy this classic Three-Bean Salad!
Up Next:
Blue Cheese Salad Dressing – Chunky & Homemade
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Recipe based on one by Kaarin
Photo by Brenda.