Friday, August 19, 2011

Tasty Three Bean Salad

Stay tuned...I'm hosting a "Plate Date" in my home tomorrow
sponsored by Eggland's Best Eggs. I look forward to sharing
recipes and pictures with you in the days ahead.  I'll be at
my daughter's all next week enjoying time with 5-mo. old Sam, as he recovers from surgery this week, and his dear sisters.  I'll be missing ya'll!

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I recently got this recipe from my precious friend, Roxanna. 

Some of my favorite recipes have come from her, so I knew this was going to be tasty.

She is my 'Lucy'...and I'm her 'Ethel'.  Occassionally we get crazy and act like the other. ha  She is my 'sidekick' & definitely a sister of my heart.

This is a wonderful, easy and terrific side dish. 

And it keeps well for nearly a week...if it doesn't get eaten up sooner.


It tastes best if it has 24 hours to marinate.

When I made it, my hubby {Bean is his nickname you know) REALLY liked this...he commented how good it was, more than once, so I knew it was going to be a 'must have again' dish in this house.

Trust you'll enjoy it too....



THREE BEAN SALAD
(From The Better Baker)

1 - 16 ozs. can green beans, drained
1 - 16 ozs. can wax beans, drained
1 - 16 ozs. can kidney beans, rinsed and drained
chopped green pepper to taste (I'm not a fan of peppers, so they were omitted)
chopped onions to taste
3/4 c. sugar
1/2 c. apple cider vinegar
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

Mix beans and vegetables in large bowl. In medium bowl, combine sugar, vinegar, salad oil, salt and pepper. Blend well; pour over beans. Marinate at least 24 hours before serving, stirring a few times.

Enjoy a lovely weekend!

Linked to GP Roundup - Summer Salads