Two weeks ago I shared a favorite retro recipe for Southern Stuffed Cabbage Rolls. Today I am sharing another retro recipe and a summer favoriteThree Bean Salad. This salad can go anywhere. There are so many variations of this salad, but this one is the classic version.
It is a great salad for picnics, cookouts, and at any family gatherings it will serve a large crowd. It is made with green and yellow beans, kidney beans, and purple onion with a tangy dressing. The secret to the amazing balance of taste is letting the salad sit in the refrigerator for 6-8 hours or overnight. All the flavors just come together like magic.
I love to keep this salad in the refrigerator for a quick lunch or a quick snack. Hope you get to make this Three Bean Salad soon, so refreshing and delicious. Enjoy!
Three Bean Salad
2 14.5 oz. can Del Monte Fresh Cut Specialities Cut Green & Wax Beans, rinsed and drained
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1 15 oz. light or dark red kidney beans, rinsed and drained
1/2 purple onion, chopped
3/4 cup sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon coriander or celery seed
In a glass bowl, toss together all the beans; set aside.
In another bowl, mix together all the remaining ingredients for the dressing until sugar is dissolved. Immediately pour over the beans and gently fold the beans with the dressing mixture.
Refrigerate for 6-8 hours or overnight. Serve cold.
Notes: You can substitute 1 15 oz. can Wax Beans and 1 15 oz. can Cut Green Beans for the 2 cans of Cut Green and Wax Green Beans. Also, you can adjust the dressing ingredients to your taste.
This post maybe link up to Cedar Hill Farmhouse, Weekend Potluck, Savy Southern Style, Have a Daily Cup of Mrs. Olson">, Be Inspired, Wonderfully Creative Wednesday, and all these fabulous parties!