Three bean salad brings back memories of my childhood.  And this salad is delicious, cool and refreshing with just the right amount of tang.  It goes well with lunch or beside a lovely meat and potato dinner!

My Mom used to make three bean salad quite frequently when I was growing up.  I hadn’t thought about it until recently, when I developed a decided taste for it.  I would have loved to call her and ask for her recipe, or just to talk to her for awhile.  Just like I’d love to have her catch me up on all the happenings in the little community where I grew up….But I can only hear her voice in my memories now.

So anyway, I looked through her many recipe cards, but didn’t find her recipe for three bean salad.  After much thought, research, and tasting, I came up with my own version.   Although it’s not exactly like Mom’s,  I’m happy to say that the results of my three bean salad recipe got a thumbs up from the hubby, which I’m very happy about!  And BONUS!!!  This three bean salad recipe can be made with a sugar substitute, such a Splenda,  so it can also be diabetic friendly!  All the flavor and all the deliciousness without the extra sugar and calories!

Three bean salad is a deliciously simple combination of three different types of beans….

And onions

Smothered in a sweet and tangy dressing, this three bean salad is a wonderful addition to any light lunch.   In addition, it would also compliment  a dinner meal that’s a little on the heavy side.  This bright, fresh and simple three bean salad recipe is sure to help complete your families meal!  Not to mention that it’s also a quick, easy and simple solution for what to take to a carry in dinner, too!

Three Bean Salad

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Lisa - Cornfed Creations

Refreshing, simple & delicious!

8 hr, 20 Prep Time

8 hr, 20 Total Time

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Ingredients

2-14.5 oz. cans cut green beans, drained

2-14.5 oz. cans yellow wax beans, drained

1-15 oz. can dark red kidney beans, rinsed and drained

1 small onion, thinly sliced

½ c. apple cider vinegar

¼ c. vegetable or canola oil

½ c. sugar or equivalent substitute like Splenda

½ t. celery salt

½ t. coarsely ground black pepper

¼ t. celery seeds

Instructions

1. In a large mixing bowl, add drained green and wax beans.
2. Top with drained and rinsed kidney beans and sliced onion; set aside.
3. In a small mixing bowl, combine vinegar, oil, sugar, celery salt, pepper and celery seeds. Whisk mixture together to combine well, then pour over beans. Fold beans together gently to coat with dressing mixture. Transfer to a seal-able container and refrigerate overnight for best flavor.

Notes

For best flavor, store in the refrigerator overnight.

7.8.1.2

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https://cornfedcreations.com/three-bean-salad/

Cornfed Creations