THREE BEAN SALAD
Salads
Ingredients
- 2 quarts, approximately
- 1/3 cup vegetable oil
- 1 cup vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon parsley
- 4 small onions
- 1 can (15 1/2 oz) cut green beans
- 1 can (15 1/2 oz) yellow wax beans
- 1 can (15 1/2 oz) kidney beans
Directions
Mix 1/3 cup vegetable oil, 1 cup vinegar, 1/2 cup sugar, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon parsley in saucepan. Cook over low heat until all sugar is dissolved. Remove from heat and cool.
Peel 4 small onions; slice and cut into rings. Combine onions in large bowl with 1 can cut green beans, 1 can yellow wax beans and 1 can kidney beans. Pour vinegar and sugar mixture over beans and mix well. Pour into glass or plastic containers with tight-fitting lids and refrigerate overnight. If liquid does not completely cover beans, turn container upside down occasionally to marinate more evenly.
This will keep for several weeks.
Hawthorne Family Cookbook
Peel 4 small onions; slice and cut into rings. Combine onions in large bowl with 1 can cut green beans, 1 can yellow wax beans and 1 can kidney beans. Pour vinegar and sugar mixture over beans and mix well. Pour into glass or plastic containers with tight-fitting lids and refrigerate overnight. If liquid does not completely cover beans, turn container upside down occasionally to marinate more evenly.
This will keep for several weeks.
Hawthorne Family Cookbook
Source: PDF page 68
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