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Triple Bean Salad

Cool.Cook's picture
Ingredients
  Beans 3 Pound, drained
  Onion 1 Medium, thinly sliced
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Celery seed/Celery salt 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vinegar 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon (If Desired)
  Oil 1⁄4 Cup (4 tbs)
Directions

In large bowl, combine all ingredients.
Cover and chill overnight.
TIPS:
Cooked green, yellow red kidney garbanzo, lima or soy beans may be used.
The oil adds an attractive glisten to the salad and mellows the flavor. However, if you are watching calories, you may prefer to omit it.
For half a recipe, use 8-oz. cans of beans.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
10

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