3-bean Salad

3-Bean Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain

• Serves: 6

Ingredients

3-Bean Salad

• 1 cup frozen cut green beans
• 1 x 15 oz can cut wax beans
• ½ x 15 oz can of red kidney beans, rinsed and drained
• ½ cup red bell pepper, chopped
• ½ cup red onion, chopped
• ¼ cup white vinegar
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• ½ teaspoon dry mustard
• ½ teaspoon ground black pepper
• 1 clove garlic, minced

Procedures

1. Cook green beans according to package instructions then drain.
2. In a large bowl, combine green beans, wax beans, kidney beans, bell pepper and onion.
3. In a medium sized bowl, whisk together the vinegar, sugar, oil, dry mustard, black pepper and garlic then pour over bean mixture.
4. Toss to combine then cover and refrigerate for at least 3–4 hours before serving.