The other day I had a hankering for three-bean salad. This doesn't really make sense since I've never made it before, nor have any of my relatives that I am aware of. And it wasn't like I was going to a picnic or anything either. It was spring, but the weather had turned cold. Perhaps it was that I wanted something pickle-like to cut the grease of a piece of fried fish I had bought for dinner (don't ask!). I had flashing images in my mind of those tiny, heavy side-dish bowls you used to get at a real diner with a couple of spoonfuls of three-bean salad in it. Remember those days?
So I quickly found a recipe and adapted it to my own taste (I cut the sugar!) and made it organic. This recipe took all of 10 minutes to make. And though I ate it right away and it was fine, it does get even better after a few hours in the fridge. It must be healthy, too, since everything in it is healthy.
This will make enough for a picnic... or to at least last for a few days and a few meals until everyone is sick of it!
Three-Bean Salad (in 10 Minutes)Salad Ingredients:
- 1 can kidney beans (I used black soy beans which were good too)
- 1 can garbanzo beans
- 1 bag frozen green beans
- 1 purple onion
- 1 red pepper
- 1/2 cup apple cider vinegar
- 1/3 cup olive oil
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- Cook the frozen green beans and drain
- Rinse both cans of kidney and garbanzo beans
- Chop up the onion and the red pepper
- Put them all in a bowl
- In another bowl whisk the vinegar, olive oil, sugar, salt and pepper together and then put on top of the beans.
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