Three Bean Salad
Makes:
6 servings
This tasty salad pairs excellently with a tuna salad sandwich on whole grain bread and a piece of fruit. Make ahead of time and chill overnight in the refrigerator to let the flavor blend together.
Ingredients
- 1 cup kidney beans (cooked)
- 1 cup green beans, cut (canned or fresh cooked)
- 2 cups yellow wax beans (canned or fresh cooked)
- 1 green pepper (diced)
- 2/3 cup onion (chopped)
- 1/2 cup celery (chopped)
- 2 garlic cloves, whole
- 1/2 cup wine vinegar
- 1/4 cup vegetable oil (or cooking oil of your choice)
- 1/4 cup sugar
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Mix beans, vegetables and garlic cloves in a large bowl.
- Mix vinegar, oil, and sugar in a saucepan. Heat until sugar dissolves. Cool slightly.
- Stir seasonings into vinegar mixture. Pour over vegetables. Toss lightly. Chill overnight.
- Remove garlic before serving.
Notes
Learn more about:
The Bold and Beautiful Book of Bean Recipes
Washington State WIC Program
