Three-Bean Salad

This 1950’s classic should never be forgotten. My family loves it, so will yours. Here’s my version.

1/2 cup white vinegar
1/4 cup white sugar
1 tsp. dry mustard
3/4 tsp. celery seed (NOT celery salt)
1/4 cup canola oil

2 ribs celery, chopped
1 green pepper, diced or sliced
1 small red onion, diced or sliced
1 15-oz. can kidney beans – drained & rinsed
1 15-oz. can green beans – drained & rinsed
1 15-oz. wax beans (OR use another can of green) – drained & rinsed

Kosher salt & black pepper to taste

Whisk together the vinegar, sugar, dry mustard and celery seed in a medium to larger sized bowl. Drizzle in the oil while you are whisking – this forms a smooth dressing. Add the chopped celery, green pepper and onion.

Get out your colander to drain and rinse contents of all the beans. Add them to the bowl and gently toss around and season with the black pepper and kosher salt. Cover with plastic wrap and keep in fridge for at least 6 hours. The longer the better because you want these flavors to meld.

Serve.

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