Traditional Three Bean Salad

Name: Traditional Three Bean Salad
Cook time: 5 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 1 (16 ounce) can green beans, drained; 1 (16 ounce) can yellow wax beans, drained; 1 (16 ounce) can red kidney beans, drained; 1 cup chopped onion; 1 cup chopped celery; 1 cup chopped green bell pepper; 1 (4 ounce) jar chopped pimento peppers, drained; ½ cup vinegar; ½ cup vegetable oil; ¼ cup white sugar; ¼ teaspoon salt, or to taste; ¼ teaspoon ground black pepper, or to taste

This is my mother-in-law Roberta Cormia’s recipe.

INGRIDIENT

1 (16 ounce) can green beans, drained

1 (16 ounce) can yellow wax beans, drained

1 (16 ounce) can red kidney beans, drained

1 cup chopped onion

1 cup chopped celery

1 cup chopped green bell pepper

1 (4 ounce) jar chopped pimento peppers, drained

½ cup vinegar

½ cup vegetable oil

¼ cup white sugar

¼ teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste

DIRECTION

Step: 1

Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.

Step: 2

Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

NUTRITION FACT

Per Serving: 310 calories; protein 6.4g; carbohydrates 31g; fat 18.7g; sodium 733.6mg.

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