Kathleen’S 3 Bean Salad Recipe

Name: Kathleen’S 3 Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 1/2 ounce) cans cut green beans (drained); 2 (10 1/2 ounce) cans yellow wax beans (substitute green if can't find wax); 1 (10 1/2 ounce) can kidney beans (drained); 1 (10 1/2 ounce) can garbanzo beans, beans (chick peas, drained); 1 red onion (can substitute yellow, large); 1 bell pepper (large); 1 (1 ounce) jar pimiento (optional for color); 1 (4 ounce) can water chestnuts (optional for crunch); Dressing ingredients; 1 1/2 cups sugar; 1 3/4 cups vinegar (according to taste ( white, cider or wine vinegar); 2 cups salad oil (or adjust to taste if want less oil); 4 tablespoons water; 3 teaspoons garlic granules or 2 fresh garlic cloves; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1 tablespoon parsley flakes

Servings: persons

2 (10 1/2 ounce) cans cut green beans (drained)
2 (10 1/2 ounce) cans yellow wax beans (substitute green if can't find wax)
1 (10 1/2 ounce) can kidney beans (drained)
1 (10 1/2 ounce) can garbanzo beans, beans (chick peas, drained)
1 red onion (can substitute yellow, large)
1 bell pepper (large)
1 (1 ounce) jar pimiento (optional for color)
1 (4 ounce) can water chestnuts (optional for crunch)
Dressing ingredients
1 1/2 cups sugar
1 3/4 cups vinegar (according to taste ( white, cider or wine vinegar)
2 cups salad oil (or adjust to taste if want less oil)
4 tablespoons water
3 teaspoons garlic granules or 2 fresh garlic cloves
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon parsley flakes

1
Drain the canned beans and place in large bowl.
2
Cut the red onion (can use white but it is stronger) into slices, then separate into rings.
3
Cut the bell pepper into medium thin rings.
4
*Add optional pimentos if you are going to add them (for color).
5
*Add optional sliced water chestnuts if you are going to add them (for crunch).
6
Make dressing by combining dressing ingredients in the following manner.
7
With wire whisk or in food processor,.
8
Mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. Then add vinegar as the processor is going and add add garlic, salt and pepper.
9
Pour dressing over salad.
10
Taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
11
Sprinkle dried parsley over the finished salad. It will soak into the dressing.
12
Let marinate and blend in refrigerator. It really gets good when it is refrigerated and sits overnight but can be eaten sooner.
13
This is a great dish to accompany picnic foods.

1537

kcal

Calories

121

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 17 ingredients. The key ingredients include: 2 (10 1/2 ounce) cans cut green beans (drained), 2 (10 1/2 ounce) cans yellow wax beans (substitute green if can't find wax), 1 (10 1/2 ounce) can kidney beans (drained), 1 (10 1/2 ounce) can garbanzo beans, beans (chick peas, drained), and more.

Yes, Kathleen’S 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.

Kathleen’S 3 Bean Salad

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