Heartland Three-Bean Salad |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Three-bean salads are picnic favorites. If desired, add lima beans to this recipe and enjoy a four-bean salad! This recipe is from the Betty Crocker Country Favorites cookbook. The cooking time listed represents the refrigeration time. Ingredients:
1 (16 ounce) can cut green beans, drained |
1 (16 ounce) can cut wax beans, drained |
1 (15 ounce) can kidney beans, rinsed and drained |
1 cup onion, thinly sliced, cut in half |
1 small bell pepper, finely chopped (1/2 cup) |
2 tablespoons fresh parsley, chopped |
2/3 cup vinegar |
1/2 cup sugar |
1/3 cup vegetable oil |
1/2 teaspoon pepper |
1/2 teaspoon salt |
2 slices bacon, crisply cooked and crumbled |
Directions:
1. Mix beans, onion, bell pepper and parsley in 3-quart bowl.
2. Mix remaining ingredients except bacon in 1 1/2-quart saucepan. Heat to boiling, stirring occasionally. Pour over beans; stir.
3. Cover and refrigerate, stirring occasionally, at least 3 hours or until chilled. Just before serving, sprinkle with bacon.
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