Wednesday, October 12, 2011

3 Bean Salad

This is just a very basic recipe for 3 bean salad...I hesitated to post it as its so basic but with our boarder, realized that alot of people haven't grown up with this ...he says he grew up with mostly fast food, frozen dinners, etc. and has been amazed with the recipes we use here....
The recipe came from a Mennonite cookbook I got back in the late 60s....the poor book has been used so much, its missing its front cover and is not a little tattered...The More with Less Cookbook

Basic 3 Bean Salad

Use 2 cups of each of any three kinds of canned or cooked drained beans. Choose an attractive color combination of any of the following:
cut green beans
cut yellow wax beans
soy beans
red kidney beans
green lima beans
great northern or navy beans
chick peas or garbanzos

In a large bowl, toss beans with:           medium onion, finely chopped
1 medium green pepper, chopped

Combine and pour over the bean mixture:
1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar
1 t. salt
1/4t. pepper
Chill before serving. This improves the longer it sits, marinate it over night or longer. I normally use kidney, garbanzo and green beans, skip the green pepper, and use Splenda instead of sugar...neither of us can take green pepper any more...would you believe I got the onion from our garden? 
In California, we serve this any time of year, although I know its mainly a summer salad in most of the country.

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