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Three Bean Salad!
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Description
I rediscovered this beauty of a recipe from an old church cookbook. Enjoy a wonderful blend of beans, vegetables, in a tangy vinaigrette!
Ingredients
- 1 cup Chopped Celery
- ½ cups Chopped Yellow Pepper
- ½ cups Finely Chopped Purple Onion
- 1 can (14 Oz. Size) Red Kidney Beans
- 1 can (14 Oz. Size) Yellow Wax Beans
- 1 can (14 Oz. Size) Green Beans
- FOR THE DRESSING:
- ¾ cups Sugar
- ½ cups White Vinegar
- ¼ cups Vegetable Oil
- 1 teaspoon Salt
Preparation
1. Chop celery, yellow pepper and onion.
2. In a large jar or glass bowl, add drained and rinsed beans.
3. Add chopped celery, pepper and onion to jar or bowl.
4. In a small Mason jar, combine sugar, vinegar, oil, and salt. Screw on lid and shake until the sugar is dissolved.
5. Pour dressing into jar/bowl of beans and vegetables. Stir to combine.
6. Let the salad marinate in the fridge for a couple of hours so the flavors can meld.
7. Enjoy!
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