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Old Fashioned Three Bean Salad
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Without a doubt, everybody’s favorite bean salad and certainly the one most often made in this country. Still a hit for picnics and casual party buffets, this one features our delicious pinto beans and should be made the day before for the best flavor. |
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1 48-ounce jar |
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Randall Pinto Beans, drained and rinsed
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1 |
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1 pound can green beans, drained and rinsed
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1 |
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1 pound can wax beans, drained and rinsed
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1 |
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medium green bell pepper, sliced into thin strips
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1 |
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medium red bell pepper, sliced into thin strips
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1 |
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large sweet salad onion, halved and thinly sliced
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2 tablespoons |
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chopped fresh parsley |
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Dressing: |
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1/2 cup |
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cider vinegar
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1/2 cup |
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sugar
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1/2 cup |
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vegetable oil
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1 1/2 teaspoons |
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salt
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1/2 teaspoon |
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black pepper
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1/2 teaspoon |
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celery seed |
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Gently toss together all of the beans.
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Toss in the peppers, onion and parsley.
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In a small non-reactive pot, heat together the vinegar and sugar, stirring, until sugar is completely dissolved. Allow to cool completely.
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In a small bowl whisk all of the dressing ingredients together.
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Pour the dressing over the bean mixture, gently tossing to mix well.
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Cover and refrigerate overnight.
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Toss before serving.
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Serve on a crisp lettuce leaf.
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8 servings. |
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