Kathleen’s 3 Bean Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 (10 1/2 ounce) cans cut green beans (drained)
• 2 (10 1/2 ounce) cans yellow wax beans (substitute green if can't find wax)
• 1 (10 1/2 ounce) can kidney beans (drained)
• 1 (10 1/2 ounce) can garbanzo beans, beans (chick peas, drained)
• 1 red onion (can substitute yellow, large)
• 1 bell pepper (large)
• 1 (1 ounce) jar pimiento (optional for color)
• 1 (4 ounce) can water chestnuts (optional for crunch)
• 1 1/2 cups sugar
• 1 3/4 cups vinegar (according to taste ( , cider or wine vinegar)
• 2 cups salad oil (or adjust to taste if want less oil)
• 4 tablespoons water
• 3 teaspoons garlic granules or 2 fresh garlic cloves
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 tablespoon parsley flakes

Recipe

• 1 drain the canned beans and place in large bowl.
• 2 cut the red onion (can use but it is stronger) into slices, then separate into rings.
• 3 cut the bell pepper into medium thin rings.
• 4 *add optional pimentos if you are going to add them (for color).
• 5 *add optional sliced water chestnuts if you are going to add them (for crunch).
• 6 make dressing by combining dressing ingredients in the following manner.
• 7 with wire whisk or in food processor,.
• 8 mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. then add vinegar as the processor is going and add add garlic, salt and pepper.
• 9 pour dressing over salad.
• 10 taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
• 11 sprinkle dried parsley over the finished salad. it will soak into the dressing.
• 12 let marinate and blend in refrigerator. it really gets good when it is refrigerated and sits overnight but can be eaten sooner.
• 13 this is a great dish to accompany picnic foods.