A Muse in My Kitchen
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
