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Three Bean Salad

Country.Chef's picture
Ingredients
  Green beans 8 Ounce, trimmed and cut into 1-inch pieces to make 2 cups
  Wax beans 8 Ounce, trimmed and cut into 1-inch pieces to make 2 cups
  Salt 1 1⁄2 Teaspoon
  Olive oil/Vegetable oil 3 Tablespoon
  Cider vinegar 3 Tablespoon
  Sugar 2 Tablespoon
  Canned red kidney beans 19 Ounce, drained, rinsed (1 Can)
  Chopped onion 1⁄4 Cup (4 tbs)
Directions

1. In 4-quart saucepan, heat 3 inches water to boiling over high heat. Add green and wax beans and 1/2 teaspoon salt; heat to boiling. Cook until tender-crisp, 6 to 8 minutes; drain. Rinse beans with cold running water to cool slightly; drain.
2. Meanwhile, prepare dressing: In large bowl, with wire whisk, mix oil, vinegar, sugar, and remaining 1 teaspoon salt until well blended. Add green and wax beans, kidney beans, and onion; toss until mixed and coated with dressing. Cover and refrigerate salad at least 2 hours to blend flavors or up to 24 hours.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

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