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Three Bean Salad Recipe

This three bean salad recipe is a wonderful taste of summer that can be enjoyed all year round.

It's light and refreshing for summer, but it's sweet tangy refreshment is just as welcome during the cooler months.

3 bean salad is a traditional favorite at pot luck suppers and a hit at any BBQ or picnic.

If you are a beginner cook like I was the first time I tried this recipe, don't forget to drain the canned beans. My first recipe didn't tell me to do that - so I didn't. The result was a very unattractive mess that no one really wanted to dig into. This recipe though is delicious. I think you will be very pleased.

Three Bean Salad

2 - 20 ounce cans green beans, drained
2 - 20 ounce cans yellow beans, drained
1 - 15 ounce can kidney beans, rinsed
2 medium onions, sliced into thin rings or half circles
1 large green pepper, sliced into strips (optional)

Dressing:
1 cup white sugar
1 cup vinegar
1/2 cup salad oil
1 1/2 teaspoon salt
1 12 teaspoon pepper

Put all of the beans into a large bowl and mix well. Mix the beans gently so you don't mush the canned green and yellow beans. Place all dressing ingredients into a jar and shake well or mix together well in a bowl. Pour the dressing over the beans, mix and refrigerate.

This is best made the day before to allow the flavors time to meld together.

Variation:

This bean salad recipe works wonderfully with fresh cooked beans as well, so is especially good to make in the summer when local green and yellow beans are plentiful.
Replace the sugar with sugar substitute and this bean salad recipe will fit into just about any healthy diet plan.

Printer Friendly Version

If you like more of a modern look, this sleek glass bowl with a slanting rim is wonderful.
Front of the House 13.5-c. Kaleidoscope Slanted Bowl

For other salad recipes as good as this three bean salad, look here.

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