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Three Bean Salad

Fettuccine.Inn's picture
  Wax beans 1 Can (10 oz), drained
  Cut green beans 1 Can (10 oz), drained (Cur Diagonally)
  Dark red kidney beans 1 Can (10 oz), drained
  Minced celery 2⁄3 Cup (10.67 tbs)
  Minced green pepper 1⁄3 Cup (5.33 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Pimientos 4 Ounce, drained, chopped (1 Jar)
  White wine vinegar 2⁄3 Cup (10.67 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Water 6 Cup (96 tbs)
  Vegetable oil 1 Tablespoon
  Large shell macaroni 2 Cup (32 tbs) (Uncooked)

In a large bowl, combine wax beans, green beans, kidney beans, celery, green pepper, onion and pimientos.
Set aside.
In a small bowl, blend vinegar, 1/3 cup oil, sugar, 1 teaspoon salt and pepper with a fork or whisk.
Pour over bean mixture.
Toss to coat evenly.
Cover and refrigerate 6 hours or overnight.
One hour before serving, bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and 1 tablespoon oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Drain again.
Fold into bean mixture.
Refrigerate until serving time.
Makes 8 to 10 servings.

Recipe Summary

Side Dish

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