Total Time
6hrs
Prep 6 hrs
Cook 0 mins

Great bean salad that can be made the overnight way or the quick way. Prep time is the marinade time.

Ingredients Nutrition

Directions

  1. Drain the canned beans.
  2. Combine the drained beans, onion and green pepper in a large bowl.
  3. In a screw top jar combine vinegar, salad oil, sugar and celery seed.
  4. Cover and shake well.
  5. Pour vinegar mixture over vegetables and stir lightly.
  6. Cover and chill for at least 6 hours or overnight, stirring occasionally.
  7. Drain before serving.
  8. Quick Three-Bean Salad.
  9. Prepare bean salad as above, except substitute one 8 oz bottle of italian salad dressing for the vinegar, salad oil, sugar, and celery seed.
  10. Continue as directed.
  11. Marinade in refrigerator for 1 to 1 1/2 hours.
  12. Drain before serving.

Reviews

(2)
Most Helpful

I was looking for a side dish to go with lamb roll-ups (like gyros)and thought of a three-bean salad. I wanted some inspiration and came across this recipe. I used a can of a 3-bean mix, tossed in some mixed veggies (corn, carrots, peas, and green beans), some chopped red onion, some celery (since my family doesn't really care for green peppers)and then used the suggestion of Italian dressing...Only I did put in some sugar and a bit of celery seed...YUM! And that was even before the salad had time to marinate in the 'frig!" Thank you for inspiring me in such a delicious way! :)

SilentCricket October 06, 2002

This is a good basic recipe, but a little bland. I added salt and pepper to taste, some chopped celery because I had no celery seeds and Splenda instead of sugar. I think it needed more time to meld and the leftovers will probably be even better tomorrow. I will use this again. Thanks for posting, Karen!

Marie August 21, 2003

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