Three Bean Salad

By dette

This substantial salad is always a nice addition to a gathing of any kind where stamina is needed, such as a family reunion.

Ingredients

• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (14.5 oz) can wax beans rinsed and drained
• 1 (14.5 oz) can French-cut green beans, rinsed and drained
• 1 green bell pepper thinly sliced
• 1 small onion, thinly sliced
• 2/3 c garlic vinegar, or
• 2/3 c sherry vinegar and 1 t. minced garlic
• 1/3 c sugar
• 1 t. salt
• 1/2 t coarsely ground black pepper
• 1/4 c extra-virgin olive oil

Preparation

Step 1

In a large bowl, combine the beans, bell pepper, and onion. In a small bowl, whisk together the vinegar, sgar, salt, black pepper, and oil. Pour over the bean salad and refrigerate for 6 hours or overnight.

One (14.5 oz) jar of artichoke hearts, rinsed and drained, is a nice addition to the recipe.

After marinating for serveral hours, the beans may soak up much of the dressing. Allow the salad to come to room temperature, and adjust the seasonings, adding a touch more oil and vinegar, if needed.