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Triple Bean Salad Piquant

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Ingredients
  Canned wax beans 1 Pound, drained
  Canned green beans 1 Pound, drained
  Canned kidney beans 1 Pound, drained
  Sliced celery 1⁄2 Cup (8 tbs)
  Green pepper 1 Medium, cut into thin rings
  Onion 1 Medium, thinly sliced and separated
  Sugar 1⁄2 Cup (8 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Cider vinegar 3⁄4 Cup (12 tbs)
Directions

Toss beans, celery, green pepper and onion in large bowl.
Thoroughly blend sugar, oil and vinegar.
Pour over vegetables; toss with a fork to coat evenly.
Cover and refrigerate for at least 8 hours, tossing several times.
Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
8

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