Three-Bean Salad

Recipe courtesy of Screen Doors and Sweet Tea by Martha Hall Foose

Serves 8

Ingredients: 
  • 1 (14.5-ounce) can red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can wax beans, rinsed and drained
  • 1 (14.5-ounce) can French-cut green beans, rinsed and drained
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced 213 cup garlic vinegar, or ⅔ cup sherry vinegar and 1 teaspoon minced garlic
  • ⅓ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ¼ cup extra-virgin olive oil

Three-Bean Salad

Click image to enlarge

 

Method: 

In a large bowl, combine the beans, bell pepper, and onion.

In a small bowl, whisk together the vinegar, sugar, salt, black pepper, and oil. Pour over the bean salad and refrigerate for 6 hours or overnight.

 

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