Wednesday, March 2, 2011


~ allrecipes

14.5 oz. can green beans, drained
14.5 oz. can wax beans, drained
15.5 oz. can garbanzo beans, drained
14.5 oz. can kidney beans, drained
14.5 oz. can black beans, drained
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. oil
1/2 c. vinegar
1/2 t. salt
1/2 t. ground black pepper
3/4 c. white sugar

Combine all the beans, green pepper, onion, and celery in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved, then pour over the bean mixture. Chill eight hours or overnight before serving.

Notes: This is like the three bean salad you find at a deli, but better. I never use canned beans, but that's the only way I can find the wax beans. So, I use canned wax, frozen green that I've thawed, and dried garbanzo, kidney, and black that I'd previously cooked and frozen. Actually, I use my favorite crockpot bean recipe for the black, so it's a pinto and black mix. It's good as is, but I also like mixing it up with some couscous.

1 comment:

The Boggs Family said...

I don't think I'm brave enough to make this one. I can't imagine what the house would smell like a couple hours after dinner if I did, due to certain bodily functions... ; )