Three Bean Salad
My kitchen is hopping today!
I love it for it’s my turn to host a holiday!
Ever since my Mom got dementia, my two sisters and I divided up the holidays – my sister Carol hosts Christmas, my sister Janice hosts Thanksgiving and I host Easter.
It works out so well for the hostess takes care of the main course and some of the side dishes while the other sisters contribute to the cause with their treasured recipes.
So while the Paska’s rising, I begin the myriad of side dishes and salads.
My plan was to make Nick’s Bean Salad at Hubby’s request – my daughter overrode the decision with her request for Three Bean Salad.
She won.
I haven’t made this in a while and I’d love to share the recipe with you.
It’s so easy and delicious. It’s a perfect side when you have company coming!
Start with a can of green beans, a can of wax beans and a can of red kidney beans.
Rinse beans thoroughly and place in a large bowl.
Add sliced red onion and chopped green peppers and mix.
Prepare dressing on the stove heating only to dissolve sugar.
Pour dressing over salad and let marinade for at least 24 hours, stirring occasionally.
Gotta run!
The Paska is ready to put in the oven!
Blessed Easter!
- 1 can (15 to 16 ounces) cut green beans, drained
- 1 can (15 to 16 ounces) cut yellow beans, drained
- 1 can (about 16 ounces) red kidney beans, drained
- ¼ cup chopped green bell pepper
- 1 cup sliced purple onion
- ½ cup cider vinegar
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon pepper
- Rinse beans; drain.
- Combine beans, green pepper, and sliced onion.
- Whisk together remaining ingredients in a small saucepan on the stove.
- Heat until sugar melts.
- Pour over bean mixture.
- Toss three bean salad well and chill for at least 24 hours, stirring occasionally
7 comments on “Three Bean Salad”
Leave a Reply
Latest Pins on Pinterest
-
-
-
This Easy Instant Pot Risotto with Butternut Squash is flavorful, delicious, and cooks entirely in your Instant Pot or pressure cooker! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan, everyone will love this ultra-smooth and creamy risotto recipe.
A simple and delicious bean salad!
Amen!
I have been trying to locate this exact recipe for several years. My mothers family always served it at holidays. My beloved family is now gone & no one had been able to find the recipe. Thank you from the bottom of my heart <3
I understand Cathy, the reason I started this blog to preserve my family’s recipes for my children. Have a blessed Holiday!
Pingback: Three Bean Salad with Green Yellow and Red Beans « Kathy's Cookbook
Thank you so much for this recipe. It seems 3 bean recipes are few
and far between, other exotic so called 3 bean recipes are in it’s place. I took this dish to a church dinner and it was scarved down
right away. I just made another batch of it for my own family and will let it marinate overnight, which must be the secret. I added
whole corn also. I am so glad I tried it.
I’m glad you liked it! The addition of corn sounds wonderful – I’ll have to try it!