Vinegar and Oil Bean Salad

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READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 1/2 ounce) can cut green beans
  • 1
    (14 1/2 ounce) can yellow wax beans
  • 1
    (15 1/2 ounce) can dark red kidney beans
  • 1
    medium onion (chopped)
  • Dressing
  • 12
    teaspoon pepper
  • 1
    teaspoon salt
  • 34
    cup sugar
  • 12
    cup vinegar
  • 12
    cup salad oil
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DIRECTIONS

  • Empty liquid off beans and rinse the beans; add onion and mix.
  • Dressing: In a small pan, put all dressing ingredients and bring to a boil.
  • Cool before pouring over bean mixture.
  • Cover and refrigerate till good and cold.
  • This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.
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