I love Three Bean Salad. Frankly, I’m not even sure exactly what my incredible attraction to it is. But, I know it’s very easy to make and mighty tasty. What more could you ask from a recipe?
To top it off, it’s colorful and travels well. I never eat the raw onions, but I love how they flavor the mix. This recipe has the perfect blend of sweet and sour as far as I’m concerned.
Three Bean Salad
1 can yellow wax beans
1 can green beans
1 can kidney beans
1 onion, thinly sliced
2/3 cup vinegar
3/4 cup sugar
1/2 cup oil
salt and pepper to taste
Wash off and drain beans, and add onions. Mix sugar, oil and vinegar and pour over. Let sit to meld flavors. Even after a couple of days these do not get so intense you can’t eat them like some mixtures do.
You can also add a thinly sliced green pepper if you wish. Unless I have freshly picked green peppers I don’t bother as they don’t have much flavor unless they’re right off the plant.
I sometimes mix a double batch of the dressing, so everything is fully covered from the first moment.
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