3-Bean Salad
Created by JoanWagnerTeller on September 4, 2020
- Servings: 6
- Prep Time: 4h
- Cook Time: 0m
- Recipe #35601
Ingredients
- 1 can (14 1/2 ounce) wax beans (wax beans, drained)
- 1 can (14 1/2 ounce) green beans (drained)
- 1 can (15 ounce) kidney beans (drained, red dark beans, or red or pink pinto beans)
- 4 ounces onion ( 1 cup. chopped)
- 4 ounces celery (1 cup, chopped)
- 1/3 cup cider vinegar
- 4 teaspoons sugar
- Freshly ground black pepper, pinch
- Tabasco, pinch
- 1/2 teaspoon salt
- 1/2 cup water
- Chopped fresh chives, to taste (optional)
How to Make
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Step 1: Mix vinegar, salt, water, pepper, sugar and Tabasco.
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Step 2: Combine drained beans and add dressing. Toss
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Step 3: Store covered in refrigerator at least 4 hours or overnight, stirring occasionally.
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Step 4: Add celery and onion just before serving.
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Step 5: Garnish with chopped chives if desired.
Nutritional Facts
- Serving Size: 1 (281.8 g)
- Calories 298.2
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 400.4 mg
- Total Carbohydrate - 55.3 g
- Dietary Fiber - 21.8 g
- Sugars - 8.7 g
- Protein - 19.2 g
- Calcium - 166.2 mg
- Iron - 7.2 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.5 mg