Three Bean Salad
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can cut green beans
1 (16 oz.) can wax beans, drained
1 medium onion, diced or thinly sliced
1 C. sliced celery
1/4 C. chopped green bell pepper
1/4 C. chopped red bell pepper
3/4 C. sugar
2/3 C. vinegar
1/4 C. oil
3/4 tsp. Salt
1/2 tsp. Pepper
6 leaves lettuce (optional)
Combine kidney beans, green beans, and wax beans, onion, celery, green pepper and red pepper in a large bowl. Combine sugar and vinegar. Stir until dissolved. Add oil, salt and pepper. Stir to blend. Pour over vegetables. Toss to coat. Cover. Refrigerate overnight, stirring occasionally, if desired. To serve, drain vegetables. Serve on lettuce, if desired. Makes 8-10 servings.
This is a very colorful and flavorful dish for a church picnic or other summer outing.
Per Serving: 170 calories, 6 g. fat, 3 g. protein, 600 mg sodium, 0 mg cholesterol
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