Looking for a classic picnic recipe? This is it. It is easy and quick to make. Served cold, it is the ideal summertime salad.
Green beans and kidney beans you may be familiar with but wax beans? They are not waxy at all but they are a pale version of green beans with a slightly mild flavor, similar to green beans. They are at the peak of their season from late July to late September.
Because this salad is dressed with a light vinaigrette, you might expect all the beans to absorb the dressing in the same way. I have always thought the wax beans absorb more of the tanginess of the dressing than the green beans. The kidney beans absorb very little. Never, does the dressing over power.
Perhaps that accounts for their use in this classic summertime recipe.
3 Bean Salad
Equipment
- No special equipment required
Ingredients
- 1 16- oz. can green beans
- 1 16- oz. can yeIlow wax beans
- 1 16- oz. can red kidney beans
- 1 medium onion diced
- Dressing
- 3/4 cup sugar
- 1 teaspoon saIt
- 1/2 teaspoon pepper
- 1/3 cup salad oil
- 2/3 cup wine vinegar
Instructions
- Drain and rinse the three canned beans; drain well. Place in large dish. Add diced onion to beans. Mix well.
- Dressing
- Combine remaining ingredients. Stir until sugar is dissolved. Pour over beans.
- Cover and refrigerate overnight or at least 4 hours before serving. Keeps several days in refrigerator.
Notes
1 16-oz. can rinsed and drained black-eyed peas
1 16-oz can rinsed and drained black beans
1/2 jar of fire roasted red peppers, diced Add onion, mix well and toss with dressing. Refrigerate.