I can remember this three bean salad from my
childhood. My mother always enjoyed it. I didn't eat it then, but I certainly
enjoy it now! We like to make this salad to accompany our frequent summer
BBQ's as our friends and family love it. This is an especially special
recipe as it's my mother's. It has a simple and classic sweet and sour
vinaigrette. While I think it's perfect as it is it's also fun to experiment
by adding other ingredients. You'll find my suggestions under "Cook's
Tips" following the recipe.
Classic Three Bean Salad
1 can (14.5 - 16 oz) cut green
1 can (14.5 - 16 oz) cut wax (yellow) beans
1 can ( 15-16 oz) red kidney beans
1 cup purple onion, sliced into thin rings
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon salt (or to
1/2 teaspoon pepper (or to taste)
Drain and rinse the beans.
Combine the beans with the sliced onions.
Mix together the cider vinegar, vegetable oil and sugar until the sugar
is well dissolved. Add salt and pepper to taste. Pour over beans and onions
and toss well.
Refrigerate for several hours
Cook's Tips: We suggest you use a flavorless oil (as called for
in the recipe) in order to have the best flavor result. We suggest that
you add salt to taste because the canned beans contain sodium. Of course
draining and washing will remove most of this. It's easy to change-up
the ingredients in this recipe. You may want to add celery or green or
red pepper finely chopped.
Substitute green onion for the purple onion for a milder flavor. You can
substitute cannellini beans or garbanzo beans for the kidney beans or
yellow beans. Sometimes
canned cut wax beans (yellow beans) aren't easy to find. Del Monte makes