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3 Bean Salad

Yields1 Serving

 1 ½ cups Blanched Green Beans
 1 ½ cups Cooked Garbanzo Beans
 1 ½ cups Cooked Kidney Beans
 ¼ cup Diced Red Onion
 ¼ cup Diced Red Bell Pepper
 ¼ cup Diced Green Bell Pepper
  cup Distilled White Vinegar
  cup Sugar
 ¼ tsp Salt
 ¼ tsp Pepper
 ¼ tsp Celery Seed

In a large bowl combine vinegar, sugar, salt, pepper and celery seed. Stir to combine.
Add cooked beans, peppers and onions to the dressing.
Toss the salad, cover and refrigerate for at least 4 hours.


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