Salads & Bowls

Three Bean Salad

Prep: 10 min
Inactive: 2 hr
Cook: N/A
Total: N/A
Servings: 10 or more
Three Bean Salad
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Ingredients

  • 1 can (15 1/2 oz) red kidney beans
  • 1 can (14 1/2 oz) can cut green beans
  • 1 can (14 1/2 oz) can yellow wax beans
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 3/4 cup cider vinegar
  • 1/3 cup Filippo Berio Olive Oil
  • 2 tbsp granulated sugar
  • Salt
  • Freshly ground pepper

    • Directions

    • Rinse and drain kidney beans, green beans and wax beans. Transfer to large bowl; add bell pepper, onion and celery.
    • In small bowl, whisk together vinegar, olive oil and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Season to taste with salt and pepper.

    Tip: Make-ahead! This salad can be prepared, covered and refrigerated for up to 5 days.

    Categories: Salads & BowlsVegetables & SidesVegetablesNo CookAmericanOlive OilSaladsSide Dish

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    Categories

    Salads & Bowls

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: American

    Product: Olive Oil

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