Three-bean Salad
When we first moved to Missouri we decided that the best way to get to know people was to have them over for a meal. About once a month we would make a Sunday lunch for guest and we invited different people each time. It worked a treat.
The trick was having a menu that didn’t take any time on Sunday morning. It was already full of all the getting ready. So our standard menu was Doug's Sunday Pot Roast, this salad, frozen rolls and cobbler for dessert. All these things could be done on Saturday night except the rolls, which just needed to go into a pan to thaw and rise.
You can do this salad 1-3 days before a special meal. It just gets better. Much longer, though and the veggies begin losing their color.
Yield: 6 servings
Time: 10 minutes, chill overnight
Ingredients:
1 can cut green beans
1 can red kidney beans
1 can wax, lima, garbanzo or other white bean
½ cup green pepper, chopped
½ cup sugar
3/4 cup vinegar
1/4 cup salad oil
1 tsp salt
1 tsp pepper
Instructions:
Drain beans. Combine ingredients in a plastic container and stir or cover and shake gently until sugar is dissolved. Stir or shake occasionally to insure good coating. Drain juice before serving. Holds well.