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.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 8servings
Calories: 193kcal
Author: Lucy Brewer
Ingredients
Salad
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
Dressing
⅔cupred wine vinegar or apple cider vinegar
½cupgranulated sugar
½cupvegetable oil
1teaspoonsalt
½teaspoonpepper
Instructions
Salad
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.
Dressing
Whisk vinegar and sugar until sugar is dissolved. Whisk in oil, salt, and pepper until well mixed.