Here’s another great vegetable salad recipe. This recipe uses convenient canned vegetables, which makes it an easy year-round recipe. This salad has been a favorite of mine since I was a child. It was always on the table at family get-togethers, and it’s great for cookouts and picnics.
My mom uses Splenda in place of sugar, which is an excellent option. You can mix up the beans. Try adding frozen English peas in place of chickpeas, or maybe cannellini (white kidney beans) rather than red kidney beans. Stored in an airtight container it last about one week in the refrigerator.
Three-Bean Salad
Author:
Amye Melton
Ingredients
- 1 (15.5-oz.) can Garbanzo beans, drained and rinsed
- 1 (15-oz.) can cut green beans, drained and rinsed
- 1 (15-oz.) can red kidney beans, drained and rinsed
- ½ c. chopped bell pepper
- ½ c. chopped onion
- ½ c. white wine vinegar or apple cider vinegar
- ½ c. vegetable oil
- ½ c. sugar
- 1 tsp. salt
Instructions
- Pour rinsed and drained beans into a large bowl. Add chopped bell pepper and onions. Mix and set aside.
- Mix vinegar, oil, sugar, and salt in a small saucepan and heat until sugar dissolves. Pour over bean mixture and gently mix. Refrigerate for 24 hours before serving.
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