NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Three Bean Salad

1 (14 oz.) can wax beans
1 (15 oz.) can kidney beans
1 (14 oz.) can cut green beans
1 sm. green pepper, sliced thin
1/2 c. diced celery
1/4 c. vegetable oil
3/4 c. cider vinegar
1/2 c. sugar
salt and pepper to taste

Drain beans and put in bowl. Add pepper and celery. Mix gently with fork. Mix together vegetable oil, cider vinegar and sugar until well blended. Add dressing to vegetables; cover and refrigerate for 8 hours. Mix occasionally. Add salt and pepper to taste. Keeps several days in refrigerator.

Millie Gill - Woodstock, VA


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