This exemplary 3-Bean Salad has been a staple formula in our family as far as I can recall, path back to when I was only a little child. One of my Mom's closest companions simply worshiped this plate of mixed greens, and I can recollect my Mom making it at whatever point their family dropped by.
Obviously, with its fantastic flavor and exactly how absolutely simple it is to make, what's not to adore? Gracious, this great is constantly a hit.
I have affectionate recollections of this plate of mixed greens showing up at numerous family suppers, and particularly as a simple side following along to each one of those mid year picnics with companions. There's simply no off-base time to appreciate this marinated goodness.
- Bean Mixture:
- 1 (14.5 oz.) can cut green beans
- 1 (14 .5 oz.) can cut yellow wax beans
- 1 (15.5 oz.) can dark red kidney beans
- 1 medium onion, finely chopped
- 1 green pepper, finely chopped
- Marinade:
- 3/4 c. white vinegar
- 3/4 c. granulated sugar
- 1/2 c. canola or vegetable oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Drain green and yellow beans well. Drain and rinse kidney beans. Place beans in a large bowl; add finely chopped onion and green pepper. Toss gently to combine, taking care to not break the beans.
- In a small bowl, combine vinegar, sugar, oil, salt, and pepper. Whisk until well combined and sugar is dissolved.
- Pour vinegar mixture over beans. Stir gently to combine.
- Place in refrigerator and marinate beans for at least 2 days to allow flavors to meld, stirring once a day.
- TRACEY'S NOTES:
- Prep time noted does not include 2 days of marinating time in the refrigerator.
- Two days is the recommended minimum marinating time, but truly this salad gets better and better with even a little more flavor-melding time than that. This 3-Bean Salad can be prepared about 4 or 5 days in advance, no problem at all.
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