Traditional Three Bean Salad recipe

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Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Nutrition Info

310 calories
carbohydrate: 31 g
cholesterol: : -
fat: 18.7 g
fiber: 8.5 g
protein: 6.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 733.6 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.

  2. Combine vinegar, oil, sugar, salt, and pepper in a saucepan, bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture, toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

Recipe Yield

6 servings

Recipe Note

This is my mother-in-law Roberta Cormia's recipe.

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