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Three Bean Salad
SUBMITTED BY:
JJOHN32
PHOTO BY:
Mrs. Houston
"We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people."
RECIPE RATING:
Read Reviews
(65)
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SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
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DIRECTIONS
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
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REVIEWS
Reviewed on Dec. 19, 2003 by HARMONYRN
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HARMONYRN
Dec. 19, 2003
Don't forget the garbanzo beans for a great 4 bean salad!!
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6 users found this review helpful
Don't forget the garbanzo beans for a great 4 bean salad!!
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Reviewed on Oct. 3, 2003 by MOGA BARE
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MOGA BARE
Oct. 3, 2003
This salad is great. I was a little skeptical about all the sugar, but added more vinegar and it was wonderful. I also used celery salt instead of celery seed, and added slices of pickled spicy garlic. Boyfriend loved it too.
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5 users found this review helpful
This salad is great. I was a little skeptical about all the sugar, but added more vinegar and...
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Reviewed on May 1, 2008 by NICOLELS
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NICOLELS
May 1, 2008
Good recipe, but I made a few changes - cut the sugar to 1/4 cup, added a small diced green bell pepper and used olive oil instead of vegetable oil. I also used fresh green beans that I cut in small pieces and boiled 2-3 minutes, then rinsed in cold water. You can also use chick peas instead of yellow beans. Let marinate overnight and mix a few times during this time. Bon appétit!
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3 users found this review helpful
Good recipe, but I made a few changes - cut the sugar to 1/4 cup, added a small diced green...
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Reviewed on May 9, 2006 by
IEATTOFU
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IEATTOFU
May 9, 2006
Just the way I remember three-bean salad! I made this for my British husband who had never heard of this classic American salad, and he LOVED it! I added more salt and pepper and substituted garbanzo beans for the wax beans. Yum! Perfect for bringing on our camping trip. Thanks Eleanor!
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3 users found this review helpful
Just the way I remember three-bean salad! I made this for my British husband who had never...
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Reviewed on Dec. 19, 2003 by MRSDARCY
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MRSDARCY
Dec. 19, 2003
My guests and I really enjoyed this salad. I modified it as some other reviewers have and only used 1/2 cup sugar and added garbanzo beans. Great summer dish!
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3 users found this review helpful
My guests and I really enjoyed this salad. I modified it as some other reviewers have and...
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Reviewed on Oct. 3, 2003 by SHOOSH
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SHOOSH
Oct. 3, 2003
Good recipe, but too sweet for our tastes. I just cut the sugar in half the second time I made it and it was perfect. Thanks!!
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3 users found this review helpful
Good recipe, but too sweet for our tastes. I just cut the sugar in half the second time I...
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Reviewed on Jul. 13, 2003 by PODUNK
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PODUNK
Jul. 13, 2003
A great change from the usual lettuce salads.
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3 users found this review helpful
A great change from the usual lettuce salads.
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Reviewed on Jul. 13, 2003 by LAURADJ
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LAURADJ
Jul. 13, 2003
Great 3 bean salad recipe! I also add green pepper, and sometimes peas or chickpeas.
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3 users found this review helpful
Great 3 bean salad recipe! I also add green pepper, and sometimes peas or chickpeas.
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Reviewed on Jun. 10, 2008 by
LIZZYG2
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LIZZYG2
Jun. 10, 2008
The beauty of this salad is that nearly all ingredients can be kept on the shelf until you need them, so you can whip this up whenever you need it. Add a can of drained shoepeg white or yellow kernel corn, dark red and light red kidney beans, yellow wax beans and green beans, and use a red onion - we call it calico bean salad because it is so colorful. Don't be afraid of the sugar unless you plan to drink the marinade - it gets dissolved in the liquid the beans retain, and the marinade is drained when the salad is served. It tastes better after a day or two in the fridge. The onions mellow out in the marinade. Try adding red or green pepper strips as others have suggested. This is a delicous make-ahead salad for buffets - or just every day. My husband asks for this frequently - (I do cut the sugar to 1/2 cup or half sugar, half Splenda).
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2 users found this review helpful
The beauty of this salad is that nearly all ingredients can be kept on the shelf until you...
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Reviewed on Oct. 25, 2005 by kendrajanel
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kendrajanel
Oct. 25, 2005
It was a good basic recipe, although I made slight changes. I only used 1/2 cup of sugar and it was plenty sweet. Also used butter beans and garbanzo beans in place of kidney beans and it turned out great.
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2 users found this review helpful
It was a good basic recipe, although I made slight changes. I only used 1/2 cup of sugar and...
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