3 Bean Salad
This is a simple, classic recipe for a nice side dish or summer picnic.
Be careful though. This 3 bean salad is super delicious, but it’s mostly oil and sugar. It tastes good, and you may be tempted to eat a bunch of it. But it is deceptively heavy. You will feel bad if you eat it all yourself.
- 1 16oz Can Cut Wax Beans
- 1 16oz Can Cut Green Beans
- 1 16oz Can Red Kidney Beans
- (optionally) 1 16oz Can Garbanzo Beans
- A Half Cup Red Wine Vinegar
- A Half Cup Vegetable Oil
- 1 Cup Diced Red Onion
- 2 Tbsp White Sugar
- 1 Teaspoon Salt
First, drain and wash the beans. Particularly, you need to wash the canned kidney beans well for the taste to be right.
Next, thoroughly whisk the sugar, vegetable oil, vinegar, and salt together. Then, add the beans, onion and stir the salad so that everything is coated.
Finally, cover and refrigerate until thoroughly chilled. Ideally, you should let it chill and marinate overnight. But you can serve once chilled: as soon as 4 hours.
This makes 6 servings. And, I’ve found this recipe scales well.