Three Bean Salad

Three Bean Salad

104 Reviews 3 Pics
JJOHN32
Recipe by  JJOHN32

“We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

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Reviews (104)

Rate This Recipe
NICOLELS
102

NICOLELS

Good recipe, but I made a few changes - cut the sugar to 1/4 cup, added a small diced green bell pepper and used olive oil instead of vegetable oil. I also used fresh green beans that I cut in small pieces and boiled 2-3 minutes, then rinsed in cold water. You can also use chick peas instead of yellow beans. Let marinate overnight and mix a few times during this time. Bon app├ętit!

HAPPYSTEAK
71

HAPPYSTEAK

I have made this recipe several times now to raves. Yes, this is a sweet version, however, like any marinade, it's not meant to be eaten really. I serve mine with a slotted spoon, that way, you're not consuming all of this marinade with the salad, and you won't lose any flavor because the salad has been marinated. Try it, you'll like it better served this way.

HARMONYRN
50

HARMONYRN

Don't forget the garbanzo beans for a great 4 bean salad!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 15.9 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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