THREE BEAN SALAD
Salads
Ingredients
Directions
Mary Esther Cawthorne (Sear) (Aunt Monny)
1 lb can French-cut green beans
1 lb can yellow wax beans
1 lb can red kidney beans
1/2 cup minced green pepper
1/2 minced onion
1/2 cup salad oil
1/2 cup cider vinegar
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
Day before, if desired, drain beans. Place in a glass bowl; add green peppers and onions. Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture. Mix well.
Refrigerate, covered, until served.
Can add 1/2 cup celery if you desire.
It is better if marinated until next day.
VARIATION: Mary Esther's recipe uses 3/4 teaspoon pepper and sliced onions instead of minced.
Optional ingredient: artichoke quarters.
1 lb can French-cut green beans
1 lb can yellow wax beans
1 lb can red kidney beans
1/2 cup minced green pepper
1/2 minced onion
1/2 cup salad oil
1/2 cup cider vinegar
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
Day before, if desired, drain beans. Place in a glass bowl; add green peppers and onions. Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture. Mix well.
Refrigerate, covered, until served.
Can add 1/2 cup celery if you desire.
It is better if marinated until next day.
VARIATION: Mary Esther's recipe uses 3/4 teaspoon pepper and sliced onions instead of minced.
Optional ingredient: artichoke quarters.
Source: PDF page 68
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