Three Bean Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Salads · Vegetable Dishes

Three Bean Salad

From Dorothy McNett's Recipe book at Easy one to change the name! Two Bean, Four Bean, etc.....

1 cup kidney beans, drained
1 cup other cooked beans of your choice
1-2 cups freshly steamed green beans, cut into 1-2 inch slices
3 tablespoons water
1 onion, coarsely chopped
1/2 red or green bell pepper, chopped
1-2 stalks celery, diced

1 tablespoon flour
3/4 cup sugar
1/2 cup vinegar
2 teaspoons prepared mustard (Dijon, sweet hot, etc.)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper

Either open cans of beans and drain, or cook some dried beans until tender. (See pressure cooker recipe). Set aside in serving bowl. Wash and trim green beans and cut into strips. Heat the water in a skillet or wok and when boiling quickly add beans. Cover. Cook for 2 minutes. Remove from heat and let stand 1-2 minutes with cover on. Then rinse with cold water and add beans to serving bowl. Add onion, green pepper, and celery and set aside. In batter bowl, whisk together the flour, sugar, vinegar, mustard, salt, and pepper. Microwave on high 1 minute. Whisk well. Microwave another 1-2 minutes, or until sugar has dissolved and mixture is slightly thick. Pour over vegetables. Serve immediately, or chill overnight to marinate thoroughly. Serve hot or cold.

Recipe created 2000-03-28.

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