3-Bean Salad Recipe

Name: 3-Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 can kidney beans; 1 can French-cut green beans; 1 can yellow wax beans; 1/2 green pepper, sliced in thin strips; 1 big onion, sliced fine; 3 to 4 Tbsp. vinegar; 5 to 6 Tbsp. oil; 1/4 c. sugar; 1 tsp. salt; 1/4 tsp. pepper; 1 tsp. oregano

Servings: persons

1 can kidney beans
1 can French-cut green beans
1 can yellow wax beans
1/2 green pepper, sliced in thin strips
1 big onion, sliced fine
3 to 4 Tbsp. vinegar
5 to 6 Tbsp. oil
1/4 c. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano

1
Drain and rinse kidney beans with string bean juice.
2
Drain wax beans.
3
Dissolve sugar in vinegar.
4
Add oil, pepper and salt and stir well.
5
Add the drained beans, green pepper and onions.
6
Stir well, but gently, in order to keep beans whole.
7
Place in large, covered dish and let set in refrigerator overnight, mixing and stirring occasionally.
8
Serve until thoroughly chilled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can kidney beans, 1 can French-cut green beans, 1 can yellow wax beans, 1/2 green pepper, sliced in thin strips, and more.

Yes, 3-Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

3-Bean Salad

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