Three Bean Salad
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Ingredients
- 1 cup kidney beans (cooked)
- 1 cup green beans, cut (canned or fresh cooked)
- 2 cups yellow wax beans (canned or fresh cooked)
- 1 green pepper (diced)
- 2/3 cup onion (chopped)
- 1/2 cup celery (chopped)
- 2 garlic cloves, whole
- 1/2 cup wine vinegar
- 1/4 cup vegetable oil (or cooking oil of your choice)
- 1/4 cup sugar
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash hands with soap and water.
- Mix beans, vegetables and garlic cloves in a large bowl.
- Mix vinegar, oil, and sugar in a saucepan. Heat until sugar dissolves. Cool slightly.
- Stir seasonings into vinegar mixture. Pour over vegetables. Toss lightly. Chill overnight.
- Remove garlic before serving.
Nutrition
| Calories | 186 |
|---|---|
| Protein | 4 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 455 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program