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Thursday, August 25, 2016

Picnic Favorite : Three Bean Salad

I can recall my mother making this tasty 3 bean salad. The colorful salad with a zesty dressing was always a favorite of mine. The best part is that it is an easy salad to make and take as well. Every sunday was dinner at Grandmas and then we had several picnics and reunions where the goal was to bring your favorite dish and celebrate.

2-15 ounce cans Bush’s Chick Peas

2-15 ounce cans Bush’s Red Kidney Beans (dark or light)

2-15 ounce cans cut Green Giant Green Beans

4 ounce jar diced pimentos, with juice

2 onions, diced


1 cup Bragg’s cider vinegar

1 cup Domino white sugar

⅔ cup Bertolli olive oil (or oil of your choice, vegetable is fine)

1 teaspoon minced garlic

1 teaspoon Morton salt

1 teaspoon McCormick pepper

  1. Place all beans in a colander and rinse well.
  2. In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
  3. Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).
  4. Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
  5. Will keep for at least a week in the fridge.

recipe source

shared at
plant based potluck

1 comment:

  1. Thank you for sharing your delicious Three Bean Salad recipe with us at the Plant-based Potluck Party. I'm Pinning and sharing this!


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