American
Three Bean Salad
Three Bean Salad, from Three Bean Salad.
10 minutes
8 servings
Public domain source
Gather
Ingredients
- 1/3 cup Salad Oil (olive oil, canola, or sunflower)
- 1/2 cup Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Sugar
- 1/2 tsp Celery Seed
- 1 can Cut Green Beans
- 1 can Cut Waxed Beans
- 1 can Red Kidney Beans
- 1 Carrot, thinly sliced
- 1 small Onion, chopped
- 1 Bell Pepper
Make it
Method
- 1
Put dressing ingredients in a large salad bowl an whisk until blended.
- 2
Empty cans of beans into a colander and rinse under cold water.
- 3
Chop remaining vegetables and add to dressing. Add beans and gently stir.
- 4
Refrigerate for at least an hour before serving, stirring occasionally.
Source & rights
Where this recipe comes from
Three Bean Salad by Joel Maxuel, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.