From the Pantry Butler kitchen

Three Bean Salad

6 servings

Three Bean Salad

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. USDA MyPlate Kitchen — The Bold and Beautiful Book of Bean Recipes — Washington State WIC Program (public domain), via myplate.food

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

Method

  1. Wash hands with soap and water.
  2. Mix beans, vegetables and garlic cloves in a large bowl.
  3. Mix vinegar, oil, and sugar in a saucepan.
  4. Heat until sugar dissolves.
  5. Cool slightly.
  6. Stir seasonings into vinegar mixture.
  7. Pour over vegetables.
  8. Toss lightly.
  9. Chill overnight.
  10. Remove garlic before serving.

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