Tuesday, July 9, 2013

Three Bean Salad

The hubby found this recipe in our newspaper and loved it.   He would asked for replenishment supply right after he finished what I have made.  To keep it different I would use different green beans, change different salad oils and vinegars.


1/4 cup onion
1 rib celery, chopped
1 can green beans (or 2 cups fresh, cooked)
1 can yellow wax beans (or 2 cups fresh, cooked)
1 can red kidney beans
1 small can garbanzo beans or chickpeas


1/2 cup Chive Blosson Vinegar
1/2 cup salad oil
3/4 cup sugar (may use sugar substitute)
1/2 teaspoon salt
1/2 teaspoon pepper

I just use 1/2 cup sugar and don't like substitute sugar.
We used avocado oil which is the hubby's favorite and olive oil also.
The hubby made our own Chive Blosson vinegar and love its flavor and we also tried Fig infused Balsamic Vinegar.  We liked all the different combinations so far.

Drain all vegetables and put into a large bowl.  Put all dressing ingredients in a separate small bowl and mix well until sugar dissolves.  Add dressing to vegetables and toss.  Marinate several hours.  Serve well chilled.

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