Pemberton Cookbook

Three Bean Salad

An easy dish to take for covered dish social or picnic. It can also be a summer staple, especially if you vary the beans you use in this salad.

8 Servings

Ingredients:

• 3 cans beans in water: green beans, wax beans, kidney beans, chick peas, navy beans
• 1 onion, chopped
• 1 green pepper, diced
• 1/2 cup vinegar (use cider, wine, flavored, or white vinegar in any proportion)
• 1/2 cup oil (salad oil or olive oil)
• 1/2 cup sugar
• Salt
• Pepper

Directions:

Pour beans into colander until drained.

Put drained beans into plastic container with sealable lid.

Add onion and green pepper.

Add sugar, vinegar, and oil.

Top with lid and shake until everything is well mixed.

Refrigerate overnight before serving.

~Steve and Anne Pemberton, June 2003

Page created June 14, 2003. Anne Pemberton. Edited Sat, June 14, 2003 . AP.