Ingredients
- 1 ounce aprox. 14 can cut green beans
- 1 ounce aprox. 14 can yellow wax beans
- 1 ounce aprox. 14 can red kidney beans
- 1/2 cup minced green pepper
- 1 diced onion
- For the vinaigrette combine the following:
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Make it step by step
- In a large bowl, preferably one with a lid drain and combine all of the beans. Add the diced onion and the minced green pepper. Pour the vinaigrette over the bean mixture, and refrigerate it overnight. Stir the three bean salad mixture occasionally to continually blend the marinade over the beans. Keep refrigerated until ready to serve. It is tasty chilled or at room temperature. Simple and enjoyable!!!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Shawnna and Dav..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.