Friday, October 14, 2011
EASY TRI-BEAN SALAD
1 can cut green beans, drained
1 can wax beans, drained
1 can kidney beans, drained and rinsed
1 stalk celery, coarsely chopped
1 green bell pepper, coarsely chopped
1 small white onion, sliced and separated into rings
1/2 cup vinegar
3 tbsp water
1/2 cup sugar*
1 tsp salt
1/2 tsp freshly ground black pepper
3 1/2 tbsp canola or extra-virgin olive oil
In a large bowl, combine the wax, kidney, and green beans; toss gently to combine well. Gently stir in the bell pepper, onion, and celery.
In a small bowl combine the vinegar, water, sugar, salt, and pepper; stir briskly with a fork until the sugar is dissolved. Add the oil to the vinegar mixture. Stir briskly with fork to combine well (or use a small wire whisk).
Pour the dressing mix over the bean mixture, tossing with a large spoon to coat beans well. Cover and place in the refrigerator to chill until serving time. Before serving, give beans a good stir to combine any dressing that has settled to the bottom.
*You can make this a DIABETIC friendly dish by substituting an equal amount of Splenda granulated for the sugar. Taste will be the same.