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Tangy Three Bean Salad

Recipe By: Eleanor Johnson   Photo By: Lucky Noodles
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people. Originally submitted to ThanksgivingRecipe.com.
 
  • Prep: 15 Minutes
  • |
  • Cook: 0 Minutes
  • |
  • Total: 12 hours
 
16
 
 
  • 1 (15 ounce) can green beans
    •
  • 1 pound wax beans
    •
  • 1 (15 ounce) can kidney beans, drained and rinsed
    •
  • 1 onion, sliced into thin rings
    •
  • 3/4 cup white sugar
    •
  • 2/3 cup distilled white vinegar
    •
  • 1/3 cup vegetable oil
    •
  • 1/2 teaspoon salt
    •
  • 1/2 teaspoon ground black pepper
    •
  • 1/2 teaspoon celery seed
    •
 
  1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Information
 
 
More Reviews (68)
Reviewed By: akaEve
Just what I've been looking for. I used 1/4 cups each of 5 kinds of dry beans (cooked) because I don't like green beans. It is so good I want to eat it for a side dish with every meal. Thanks for such a good recipe.
Reviewed By: vw1022
This is a wonderful recipe!! Instead of using white sugar, I use Splenda and it is just as good! Thank you!!
Reviewed By: Driftyk
Tastes exactly like my Mom's 3 Bean Salad.. Delish and Thanks for the Memories!