KATHLEEN'S 3 BEAN SALAD
The original recipe which I grew up with called for half yellow wax string beans (canned) and half regular green beans (regular cut) but since I haven't been able to find the yellow wax string beans canned for quite some time anymore, I just reluctantly made the green bean component all GREEN bans.
Provided by Tiomarrano
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Drain the canned beans and place in large bowl.
- Cut the red onion (can use white but it is stronger) into slices, then separate into rings.
- Cut the bell pepper into medium thin rings.
- *Add optional pimentos if you are going to add them (for color).
- *Add optional sliced water chestnuts if you are going to add them (for crunch).
- Make dressing by combining dressing ingredients in the following manner.
- With wire whisk or in food processor,.
- Mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. Then add vinegar as the processor is going and add add garlic, salt and pepper.
- Pour dressing over salad.
- Taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
- Sprinkle dried parsley over the finished salad. It will soak into the dressing.
- Let marinate and blend in refrigerator. It really gets good when it is refrigerated and sits overnight but can be eaten sooner.
- This is a great dish to accompany picnic foods.
Nutrition Facts : Calories 1031, Fat 73.2, SaturatedFat 10.2, Sodium 775.4, Carbohydrate 88, Fiber 11.7, Sugar 54, Protein 8.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ibrahim Salameh
[email protected]This salad is perfect for a summer potluck or picnic. It's easy to transport and everyone loves it!
Heroe Birimumaso
[email protected]This salad is a great way to use up leftover beans. I always have a can or two of beans in my pantry, so it's easy to whip up this salad whenever I need a quick and healthy side dish.
farzana haroon
[email protected]I'm not usually a fan of bean salads, but this one is an exception! The combination of beans, corn, and dressing is perfect. I'll definitely be making this again.
David Schuyler
[email protected]This salad is a delicious and healthy side dish. I appreciate that it's made with simple ingredients that I can easily find at my local grocery store.
Pappu Raj
[email protected]5 stars! This salad is simple to make and packed with flavor. I love the pop of color from the bell peppers and the crunch from the celery. It's the perfect side dish for any summer gathering.
Nicholas Musonda
[email protected]This salad is definitely a keeper! The dressing is amazing and the beans are cooked to perfection. I especially love the addition of corn, which adds a lovely sweetness to the dish.
Farida Gohar
[email protected]I love that this salad is so versatile! I've made it several times now, each time with a different combination of beans and veggies. It's always delicious and always a crowd-pleaser.
Musa Gwangwava
[email protected]Followed the recipe to a T and it turned out perfectly! The salad was a hit at our barbecue and everyone kept asking for the recipe. Thanks for sharing, Kathleen!
Iram Fiaz
[email protected]A delightful collision of textures, vibrant colors, and zesty flavors. The beans offer a hearty foundation, the corn adds a sweet crunch, and the dressing brings it all together with its tangy-sweet embrace. Kathleen's 3-bean salad is a true culinary
Francis Ndegwa
[email protected]This 3-bean salad is a refreshing and flavorful summer staple! The combination of kidney beans, black beans, and corn is perfect, and the dressing is a tangy balance of vinegar and olive oil. I'll definitely be adding this to my weekly meal rotation.