This is an excellent version of the classic Three-Bean Salad recipe. It has the perfect mix of sweet and sour tang. It has a little less sugar than other recipes.
Simple, quick, and unexpectedly tasty.
Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.
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Easy Three-Bean Salad
Ingredients
- 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
- 1/2 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Cook the green beans until 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.
- Flavor improves with marinating overnight or longer.
Enjoy!
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Recipe based on one by Kaarin
Photo by Brenda.