3 Bean Salad

by | Aug 1, 2021 | August 2021, Recipes

Boil in salted water to cover until tender but still slightly crunchy (2 minutes)

  • 1 cup ½ inch pieces green beans
  • 1 cup ½ inch pieces yellow wax beans

Drain and place in a large bowl.  Add and stir together:

  • 16 ounce can kidney beans, rinsed and drained
  • ½ cup chopped green bell pepper
  • ½ cup chopped onion
  • (optional) ½ cup garbanzo beans (I guess that makes it a 4 bean salad)

Shake in a small covered jar:

  • ½ cup vegetable oil
  • ½ cup vinegar (red wine vinegar is great)
  • ¾ cup sugar
  • 1 teaspoon of minced fresh tarragon if you have it – ½ t. dried
  • 1 t. salt
  • ½ t. black pepper.

Pour the dressing over the bean mixture and toss well to coat.

Cover and refrigerate for at least 6 hours or overnight.

An extra added bonus is you won’t spend a lot of time in a hot kitchen making this salad. A definite PLUS on a hot Summer’s day!

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