Bev’s Three Bean Salad

Print Recipe

Yield: 1836 g
Serving: 6
Prep time: 10 m
Cook time: 0 m
Ready in: 10 m

(0 / 5)

Cuisine: Mexican
Course: Brunch
Skill Level: Easy

When the weather gets warm, this salad becomes a regular dish on our table. A great light salad for picnics or any other summer-time occasion. I hope you will enjoy this salad as much as we do!

Ingredients

1 (1 lb) can cut green beans, drained
1 (1 lb) can cut wax beans, drained
1 (1 lb) can kidney bean, drained
1/2 cup green pepper, chopped
1/2 cup sugar
2/3 cup vinegar
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

Nutrients

Calories
271

Calories from Fat
114 g

Total Fat
12.7 g

Saturated Fat
1.7 g

Cholesterol
0 mg

Sodium
1008.8 mg

Total Carbohydrate
35 g

Dietary Fiber
6.3 g

Sugars
19.8 g

Protein
5.8 g

Step by step method

Step 1

Combine beans and green pepper.
Step 2

In another bowl, combine sugar, vinegar, oil, salt and pepper.
Step 3

Pour over vegetables.
Step 4

Chill overnight.
Step 5

Before serving, toss to coat.

Tags:
Appetizers
Beans
Pasta
Salad
Side Dish

Bev's Recipes

Bev’s Three Bean Salad

Ingredients

Nutrients

Step by step method

Step 1

Step 2

Step 3

Step 4

Step 5

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