Bean salad is very colorful, depending on how many different beans you add.

The blend of sweet and tart make it a welcome addition to any table. Made ahead of time and chilled, this bean salad is always a big hit!


3/4 cup sugar
2/3 cup vinegar
1/3 cup salad oil
salt and pepper to taste
1 onion, chopped small
1 red/green bell pepper, chopped small
1-15-/1/2 oz. can EACH wax beans, green beans, and dark kidney beans

Drain beans and rinse under cold water. Set aside.
Combine the sugar,vinegar, oil and salt and pepper. Stir until sugar is melted.
Add the onion,bell pepper, and stir again.
Add the drained beans. Gently stir, being careful not to break the beans.
Refrigerate overnight.
Place in a glass bowl to show off the colors and serve.

Note:We add garbanzo beans sometimes, making this a four bean salad!

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