Three Bean Salad

Kaarin's Note:

Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 10

• 2 cups cut green beans
• 2 cups dark red kidney beans (or 15 oz. can)
• 2 cups garbanzo beans (or 15 oz. can)
• 1 medium red onion , chopped
• 1 medium green pepper , chopped
• ½ cup canola oil
• ½ cup white vinegar
• ½ cup sugar
• 1 teaspoon salt
• ¼ teaspoon white pepper

Directions:

1. Cook green beans till tender.
2. Drain canned beans and rinse.
3. Toss beans with onion and pepper.
4. Combine the oil with remaining ingredients and pour over the beans.
5. Chill at least 4 hours before serving.
6. Flavor improves with marinating overnight or longer.

Reviews

[pelliott4]

I made this today as a side for Easter dinner and my family really liked it. I did, too. My mom is recovering from a recent heart attack so I found no salt added beans and used those instead. I also added a can of wax beans. I put in a pinch of crushed red pepper flakes because I thought it would benefit from a little heat. I also added some freshly ground black pepper. I missed the salt but it was a really yummy side. Full of healthy fiber. Thank you for the recipe!

[Sauce Lover]

This is super easy and very good. I used canned green beans instead of fresh because thats what I had on hand. Decreased the sugar a little bit too. Delicious!

[kitchenwitch7]

This was the best 3 bean salad I've ever had. Everyone went back for seconds and even thirds! I followed the recipe except I used White Wine Vinegar because that's all I had. I will definitely be making this again!