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Course : Salad
Type of Prep : Mix / Beat, Refrigerate
Cuisine : Southern, U.S. Regional
Occasion : Summer
 
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Three Bean Salad

From Diana Rattray,
Your Guide to Southern Food.
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A tasty bean salad, with tangy dressing.

INGREDIENTS:

  • 1 can (15 to 16 ounces) cut green beans, drained
  • 1 can (15 to 16 ounces) cut yellow beans, drained
  • 1 can (about 16 ounces) red kidney beans, drained
  • 1/4 cup chopped green bell pepper
  • 1 cup sliced purple onion
  • 1/2 cup cider vinegar
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

PREPARATION:

Directions for three bean salad
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.
Three bean salad serves 10 to 12.

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