Triple Bean Salad Recipe
Ingredients
| Beans | 3 Can (10oz), drained | |
| Onion | 1 Medium, thinly sliced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 teaspoon celery seed or celery salt | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| 1 tablespoon soy sauce, if desired | ||
| Oil | 1/4 Cup (16 tbs) | |
Directions
In large bowl, combine all ingredients.
Cover and chill overnight.
TIPS:
Cooked green, yellow red kidney garbanzo, lima or soy beans may be used.
The oil adds an attractive glisten to the salad and mellows the flavor. However, if you are watching calories, you may prefer to omit it.
For half a recipe, use 8-oz. cans of beans.
Cover and chill overnight.
TIPS:
Cooked green, yellow red kidney garbanzo, lima or soy beans may be used.
The oil adds an attractive glisten to the salad and mellows the flavor. However, if you are watching calories, you may prefer to omit it.
For half a recipe, use 8-oz. cans of beans.
Chef
