It's a day to post about salads and cold soups.
There's nothing better on hot days and this is a great idea.
Three Bean Salad
1 -15 oz can yellow wax beans
1 -15 oz can cut green beans
1 -15 oz can red kidney beans
1 medium sweet onion, sliced and separated into rings
1/2 cup chopped green pepper
1/4 cup cider vinegar
1/3 cup salad oil
1/4 cup sugar
1 teaspoon celery seed
Salt & pepper to taste. Drain beans, rinse and place in a bowl. Add peppers & onions.
Whisk together remaining ingredients and pour over vegetables tossing lightly. Cover and refrigerate for eight hours or overnight, stir occasionally.
Drain before serving.
Alternatives: add or substitute with black beans, garbanzo beans, stuffed green olives, sliced black olives, diced celery, roasted peppers, garden fresh tomatoes, sun dried tomatoes, chickpeas, black-eyed peas, kernel corn, artichoke hearts, palm hearts, green onion slices, diced cucumbers – in other words – just about anything can be added to bean salads.
From my cookbook Grits to Guacamole, now available