Sunday, April 24, 2011

Some will turn up their noses

3 Bean Salad

  • 1 15-oz can green beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can yellow wax  beans, rinsed and drained
  • 2 celery stalks, chopped fine (I skipped)
  • 1/2 red onion, chopped fine (I used sweet)
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Yield: Serves 4 to 8. (or 20 if you are a normal person who eats a little scoop of this salad- it's  kind of a side-side salad
This is a great non-green salad veggie side dish.  A little tangy, a teensy bit sweet, it adds a nice contrast to a meat main dish.  

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