Friday, December 13, 2013

Three Bean Salad

This is a quick make-ahead salad to take to gatherings.  The color and tang are welcome on any potluck table and children can help with this one.

Three Bean Salad
1 can (15 oz.) cut green beans, drained
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (15 oz.) red kidney beans, drained and rinsed
1/2 c. minced green pepper (I used yellow pepper in the photo)
1/2 c. finely minced onion
1/4 c. olive oil
1/4 c. vinegar (white or cider)
1/2 c. sugar
1 tsp. salt
pepper to taste

In a bowl, combine beans, pepper and onion.  Stir together dressing ingredients and pour over bean mixture. Stir to combine.  Cover and refrigerate for at least 30 min. before serving.

Notes:  You can add a can of yellow wax beans for a four bean salad.  You could also try different vinegar flavors for fun. It improves in flavor as it gets some time to marinate, so don't hesitate to make this a day or two ahead.

Jenny
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