Three Bean Salad Recipe
Ingredients
| 1 can wax beans, drained | ||
| 1 can diagonal cut green beans, drained | ||
| 1 can dark red kidney beans, drained | ||
| Celery | 2/3 Cup (16 tbs), minced | |
| Green pepper | 1/3 Cup (16 tbs), minced | |
| Onion | 1/4 Cup (16 tbs), minced | |
| 1 jar pimientos, drained, chopped | ||
| White wine vinegar | 2/3 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Water | 6 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| 2 cups large shell macaroni, uncooked | ||
Directions
In a large bowl, combine wax beans, green beans, kidney beans, celery, green pepper, onion and pimientos.
Set aside.
In a small bowl, blend vinegar, 1/3 cup oil, sugar, 1 teaspoon salt and pepper with a fork or whisk.
Pour over bean mixture.
Toss to coat evenly.
Cover and refrigerate 6 hours or overnight.
One hour before serving, bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and 1 tablespoon oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Rinse with cold water.
Drain again.
Fold into bean mixture.
Refrigerate until serving time.
Makes 8 to 10 servings.
Set aside.
In a small bowl, blend vinegar, 1/3 cup oil, sugar, 1 teaspoon salt and pepper with a fork or whisk.
Pour over bean mixture.
Toss to coat evenly.
Cover and refrigerate 6 hours or overnight.
One hour before serving, bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and 1 tablespoon oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Rinse with cold water.
Drain again.
Fold into bean mixture.
Refrigerate until serving time.
Makes 8 to 10 servings.
Chef
