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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This traditional three-bean salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics. Ingredients:
1/3 cup cider vinegar |
1/3 cup vegetable oil |
1/3 cup honey |
2 tablespoons minced fresh savory or 2 teaspoons dried savory |
1/4 teaspoon salt |
2 cups frozen cut green beans, thawed |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) lima beans, rinsed and drained |
1 medium onion, chopped |
1 medium green pepper, chopped |
Directions:
1. In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.
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