Prep 15 mins
Cook 0 mins
My husband (who hates green beans) and my grandchildren all say "Hurray, bean salad!!" when I make this. The sweetness of the wine vinegar makes a change from the sour white vinegar that is used in most recipes.
- 1⁄3 cup vegetable oil
- 2⁄3 cup red wine vinegar
- 3⁄4 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (14 ounce) can green beans, drained
- 1 (14 ounce) can yellow beans, drained
- 1 (14 ounce) can red kidney beans, drained
- 1 green pepper, chopped
- 1 red onion, chopped
- Combine first 5 ingredients in a large bowl and stir until sugar is dissolved.
- Add the rest, stir well and refrigerate overnight.
I made this for the crowd at work. I doubled the recipe and it was enough for 20 people. Everybody loved it!!
I love this recipe, I add chickpeas too it also but sometimes leave out the green pepper if I don't have it. It still tastes fabulous!
I was very frustrated at having lost my Three Bean Salad recipe and decided to look through Zaar to see if I could find something similar. Well, this is it. I will also add garbanzo beans, and sometimes leave out the green pepper, but it is the dressing that makes it so good. You are right, the red wine vinegar is what makes all the difference. This is the best stuff. I would often have just a big bowl of this with some crusty bread for a meal. Thank you for posting this recipe here. It made my day to find it again.