Sides & Salads

Bean Salad

Name: Bean Salad
Ingredients: 1 can green beans; 1 can wax beans; 1 can kidney beans; 1 green pepper, chopped; 1 onion, chopped or rings; ½ c salad oil; ½ c vinegar; Sugar, salt, and pepper to taste

From the kitchen of Mom (Mary April)

Three-bean salad marinated in a sweet-tart vinaigrette is a dish that appears in virtually every American church cookbook published between 1950 and 1990. Its ubiquity is a testament to how well it travels ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ it improves overnight, feeds a crowd, and requires nothing but a bowl and a can opener. Mary April's version, tossed with fresh onion and green pepper, is the real article.

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Ingredients

1 can green beans
1 can wax beans
1 can kidney beans
1 green pepper, chopped
1 onion, chopped or rings
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ½ c salad oil
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ½ c vinegar
Sugar, salt, and pepper to taste

Instructions

Put vegetables in bowl.
Mix remaining ingredients and pour over top.
Mix well and refrigerate overnight.