A classic three-bean salad with green beans, wax beans, and kidney beans tossed with chopped green pepper and onion in a sweet oil-and-vinegar marinade. Mary April’s version is simple and timeless — mix and refrigerate overnight, and it’s ready for any potluck or summer table.
Ingredients
1 can green beans, drained
1 can wax beans, drained
1 can kidney beans, drained
1 green pepper, chopped
1 onion, chopped or in rings
¾ c sugar
½ c salad oil
½ c vinegar
Drain and rinse beans before using.
Instructions
Drain all three cans of beans and place in a large bowl.
Add the chopped green pepper and onion.
In a separate bowl or jar, whisk together the sugar, salad oil, and vinegar until the sugar is dissolved.
Pour the dressing over the vegetables and toss well to coat.
Refrigerate overnight (at least 8 hours) before serving for best flavor.
Stir before serving and serve cold.
Make it ahead: This salad needs at least overnight in the fridge to let the vegetables absorb the dressing. It actually gets better on day two or three.
Onion options: Rings give a milder onion flavor; chopped gives more bite. Either works well.
