Always part of our Thanksgiving menu, this tangy and sweet bean salad can also accompany grilled or roasted meats or makes a perfect addition to a vegetarian menu.
Author: Lucy Brewer
1can red kidney beans, rinsed and drained
1can wax beans, rinsed and drained
1can French green beans, rinsed and drained
1green pepper, chopped
½cupred onion, chopped
⅔cupred wine vinegar or apple cider vinegar
Add all ingredients to a large bowl and pour dressing over. Mix gently.
Allow to sit several hours or overnight in the refrigerator. Bring to room temperature and drain slightly before serving.
Whisk vinegar and sugar until sugar is dissolved. Whisk in oil, salt, and pepper until well mixed.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.