Community Pick
Three Bean Salad
"Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted."
photo by DianaEatingRichly
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 cups cut green beans
- 2 cups dark red kidney beans (or 15 oz. can)
- 2 cups garbanzo beans (or 15 oz. can)
- 1 medium red onion, chopped
- 1 medium green pepper, chopped
- 1⁄2 cup canola oil
- 1⁄2 cup white vinegar
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
directions
- Cook green beans till tender.
- Drain canned beans and rinse.
- Toss beans with onion and pepper.
- Combine the oil with remaining ingredients and pour over the beans.
- Chill at least 4 hours before serving.
- Flavor improves with marinating overnight or longer.
Questions & Replies
-
May I ask what you changed from the More With Less Cookbook version? I loved the salad in that cookbook but do not have it any more. I'd love to make the original version but I'm sure I'll make this if I can't get a copy of the original. Thanks for posting. -
I pickled some beets, (refrigerated since) and have NO idea how long ago how can I tell if they are safe to eat?
Reviews
-
Simple, quick, and unexpectedly tasty. We made this a part of our cooking club, and while looking at all the beans not screem, eat me - all of loved it. -
was trying to find a recipe close to my moms and this is it. This very dish was on every table at my moms house for EVERY celebration and EVERY holiday dinner. Bless her heart. We had It last night but cant figure out what we were celebrating. -
My tweak is a little more oil as I have a "basic texture and taste" I use for oil and vinegar dressing. I use this same for cole slaw too. The recipe photo shows red pepper as well and I would use that the next round. Also, I didn't add any salt as the canned beans have salt and don't want to add more to the "sodium" content. -
This simple recipe is the best one out there! I use the 15 Oz Cans of beans, and one each of the smaller cans of beans, and a one pound bag of Bird's Eye frozen green beans. I leave all the other ingredients as per the recipe. I sometimes add black and green olives and a stalk or two of celery diced. Yum! -
Great recipe. I used less oil and sugar than called for. I also used celery in place of green pepper because our green pepper went bad. Love it. So easy and yummy. I blanched fresh green beans and submerged in iced water to keep the bright green color and snappy taste. This is so versatile. I've used different types of beans (cannellini, northern beans, butter beans, black eyed peas, etc...).
see 17 more reviews
Tweaks
-
My tweak is omitting the sugar and swapping out the canola oil for corn oil with a little under half a cup. Tasted amazing and much healthier. For an even healthier alternative swap canola for olive oil
-
My tweak is a little more oil as I have a "basic texture and taste" I use for oil and vinegar dressing. I use this same for cole slaw too. The recipe photo shows red pepper as well and I would use that the next round. Also, I didn't add any salt as the canned beans have salt and don't want to add more to the "sodium" content.
-
Great recipe. I used less oil and sugar than called for. I also used celery in place of green pepper because our green pepper went bad. Love it. So easy and yummy. I blanched fresh green beans and submerged in iced water to keep the bright green color and snappy taste. This is so versatile. I've used different types of beans (cannellini, northern beans, butter beans, black eyed peas, etc...).
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
