Three Bean Salad

Three Bean Salad
  1. 2-15 ounce cans Red Kidney Beans (dark or light)
  2. 2-15 ounce cans cut Green Beans
  3. 4 ounce jar diced pimentos, with juice
  4. 2 onions, diced
  1. 1 cup cider vinegar
  2. 1 cup white sugar (use less!!!, try 1/3, maybe 1/2, non diabetics go ahead, become one and use the full 1 cup)
  3. u00e2u2026u201d cup olive oil (or oil of your choice, vegetable is fine)
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1 teaspoon 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).
  1. Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
  2. Will keep for at least a week in the fridge.

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