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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got this recipe from my friend Hazel. I would NEVER eat three bean salad until I tried this. Now I love it! Time does not include marinade time. Ingredients:
1 (16 ounce) can cut green beans |
1 (16 ounce) can cut wax beans |
1 (15 ounce) can kidney beans |
1 small onion, sliced thin |
1/2 green pepper, sliced thin |
1/2 red pepper, sliced thin |
3/4 cup sugar |
1/3 cup crisco cooking oil |
salt |
2/3 cup cider vinegar |
Directions:
1. Rinse kidney beans with warm water, drain.
2. Drain remaining beans and place them in a large bowl.
3. Add kidney beans.
4. Add onion and peppers.
5. Place remaining ingredients in a small saucepan.
6. Heat over low heat until sugar is dissolved.
7. Pour over veggies.
8. Let marinade overnight.
9. Serve with a slotted spoon.
10. This keeps well.
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