Three Bean Salad
American
Drain each can separately and let the vegetables sit in a strainer while mixing the dressing. Thin slices of raw carrot and pepper fit more easily on a fork with the beans.
- Servings (recipe yield)
- 8 servings
- Prep time
- 10 min
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 1/3 cup Salad Oil (olive oil, canola, or sunflower)
- 1/2 cup Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Sugar
- 1/2 tsp Celery Seed
- 1 can Cut Green Beans
- 1 can Cut Waxed Beans
- 1 can Red Kidney Beans
- 1 Carrot, thinly sliced
- 1 small Onion, chopped
- 1 Bell Pepper
Instructions
- Put dressing ingredients in a large salad bowl an whisk until blended.
- Empty cans of beans into a colander and rinse under cold water.
- Chop remaining vegetables and add to dressing. Add beans and gently stir.
- Refrigerate for at least an hour before serving, stirring occasionally.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license