Three Bean Salad


Thee Bean Salad


  • 1 can green string beans
  • 1 can yellow wax beans
  • 1 can dark red kidney beans
  • 2 cups diced celery
  • ½ cup green pepper, chopped
  • 1 small onion, chopped (½ cup)


  • 1 teaspoon salt
  • ½ cup sugar
  • 1 teaspoon pepper
  • ⅔ cup cider vinegar
  • ⅓ cup salad oil


Pour dark red kidney beans into a large bowl.  Rinse with cold water.  Drain water off of kidney beans.  Drain green string beans and yellow wax beans.  Dump into bowl.  Add celery, onion, and green pepper.

Make dressing by combining remaining ingredients in a small bowl.  Pour over vegetables.  Toss well.  Chill at least 30 minutes or, better, overnight.

—by Karen Centowski