By gardenlady on July 29, 2006
Photo by Ingy
Photo by Ingy
"Nice, tangy cool side dish for hot summer days."
Serving Size: 1 (165 g)
Servings Per Recipe: 4
"I used less onion & it was a sweet onion, just what I had on hand.m I added 1 chopped zucchini. We loved it! Marinate overnight"
"This is a wonderful way to use up some of the overabundance of the summer garden. I used one shallot finely chopped instead of the onion, and a little less sugar (I'm trying to cut back but most people would like it as is). And it only gets better the longer it sits."
"Very good! Made as written except for using 2 large cloves of garlic. Will defiantly be a staple this summer. Thanks for posting"
"A. MA. ZING. Used 1/4 of a large onion, and a smidge more sugar. The onion, garlic and balsamic make a fantastically tangy addition to the beans. Our new way to eat green beans from the garden!"
"The balsamic and garlic is a winning combination in this dish! I used a sweet red onion, and after being marinated overnight it was so tangy and tasty from the vinegar marinade. I don't usually like regular 3-bean salad...this recipe is so much better!"
"I love 3 bean salad so I knew I'd love this recipe. I love the balsamic and garlic...gives it a bit different flavour. For my personal taste I needed a bit more sugar (I used Splenda) and oil. Thanks for a new twist on an old favourite, gardenlady!"