Traditional Three Bean Salad

Traditional Three Bean Salad

This is my mother-in-law Roberta Cormia’s recipe.

Prep Time:
50 mins
Cook Time:
5 mins
Additional Time:
8 hrs
Total Time:
8 hrs 55 mins
Yield:
6 servings
Servings:
6

Ingredients

  • 1 (16 ounce) can green beans, drained
  • 1 (16 ounce) can yellow wax beans, drained
  • 1 (16 ounce) can red kidney beans, drained
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 (4 ounce) jar chopped pimento peppers, drained
  • ½ cup vinegar
  • ½ cup vegetable oil
  • ¼ cup white sugar
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste

Directions

Step 1
Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.

Step 2
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts (per serving)

310
Calories
19g
Fat
31g
Carbs
6g
Protein
Nutrition Facts
Servings Per Recipe 6
Calories 310
% Daily Value *
Total Fat19g 24%
Saturated Fat3g 15%
Sodium734mg 32%
Total Carbohydrate31g 11%
Dietary Fiber9g 30%
Total Sugars13g
Protein6g
Vitamin C44mg 220%
Calcium75mg 6%
Iron3mg 14%
Potassium249mg 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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