Three Bean Salad
“Lynn and I grew up on this salad. I found a handwritten recipe on a sheet of writing paper. I think it’s Grandma Rose’s handwriting, but I’m not sure.
The recipe calls for No. 303 cans — that’s 16 or 17 ounces or 2 cups. Most modern cans are 15 ounces.”
Ingredients
1 can French cut green beans
1 can yellow wax beans
1 can red kidney beans
½ cup minced green pepper
½ cup minced onion
½ cup salad oil
½ cup cider vinegar
½ cup granulated sugar
1 tsp salt
1 tsp pepper
Directions
The day before, drain beans well and place in a glass bowl. Add green peppers and onion.
Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture, toss well.
Refrigerate, covered, until served.
Serves 10.
