Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

THREE BEAN SALAD




Source of Recipe


The Birmingham News, submitted to this forum by Mark


List of Ingredients




1 (8 oz) can cut wax beans or one (8 1/2 oz) can lima beans, drained
1 (8 oz) can cut green beans, drained
1 (8 oz)can red kidney beans, drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup vinegar
1/4 cup salad oil
3 Tablespoons sugar
1 teaspoon celery seed
1 clove garlic, minced


Recipe



Combine wax beans, green beans, red kidney beans, onion and green pepper. For dressing, in a screw-top jar
combine vinegar, oil, sugar, celery seed, and garlic. Cover and shake well. Add to vegetables; stir lightly.
Cover, chill for 4 to 24 hours, stirring often.

Creamy Three-Bean Salad:

Prepare as above, except omit salad oil and sugar.
For dressing, combine:

1/3 cup mayonnaise or salad dressing
1 Tablespoon vinegar
celery seed
1 teaspoon prepared mustard
garlic