RecipesSalads

Three Bean Salad

heartysmarty

This is one of my favorite salads to serve at summer barbecues because it is super easy to make, doesn’t heat up the kitchen, and it can sit out for a long time without concern of microbial growth.  Three bean salad tastes best when you make it ahead of time and let it marinate over night. I’ve made a few changes to the classic recipe to make it less sugary and more flavor-packed. Happy Barbecuing!!!

Three Bean Salad

4 Cups Green Beans, steamed (or 2 cans)
2 15 oz. Cans Wax Beans
1 15 oz. Can Kidney Beans
1 15 oz. Can Garbanzo Beans
1 Cup Frozen Corn
1 Red Bell Pepper, minced
1/2 Cup Red or Yellow Onion, minced

Dressing:
1/2 Cup Canola Oil
1/2 Cup Apple Cider Vinegar
3 Tablespoons Sugar
1/2 teaspoon Salt
1/2 teaspoon Pepper

Directions:
1. Drain canned beans. Rinse and drain Kidney and Garbanzo beans well. Pat dry.
2. Combine all salad ingredients in a large bowl.
3. In a mason jar with a tight-fitting lid, shake all dressing ingredients until the sugar is completely dissolved.
4. Pour dressing over the salad and stir to combine.
5. Cover the bowl and let chill 4 hours or over night.

Makes about 15 Cups of salad

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