The perfect side for any picnic or BBQ is a THREE BEAN SALAD
It is made with ingredients that can be out without the danger of food poisoning so you don’t have to stress about getting it to refrigeration.
1 can green beans
1 can wax beans
1 can light kidney beans
1 med red onion sliced thin
1 green pepper sliced thin in rings
1/2 cup canola oil
1/2 cup sugar
1/2 cup apple cider vinegar
1 tsp salt
1/2 tsp dry mustard
2 TBS fresh chopped parsley or 1 tsp dried parsley flakes
Pinch of oregano
Pinch of Thyme seed
Pinch of celery seed
You can add Garbanzo beans if you like many people do, I just don’t like them
Drain green beans, wax beans and * light red kidney beans (if the sauce in the kidney beans is really thick I usually rinse them once with fresh cold water and drain.) Pour all into bowl which has a tight fitting cover and add
thinly sliced red onion and green pepper. Toss to combine set aside while you mix up the dressing.
In a jar with tight fitting lid pour all dressing ingredients in any order and then shake to blend. You can also blend dressing in your blender or in a bowl with a whisk. Once mixed, pour dressing over veggies in the bowl, toss together with dressing until all are covered.
Cover bowl and refrigerate overnight or at least 6 hours before serving.
If you like chick peas or lima beans you can add one of these to this salad.
I use the light kidney beans because I have found that the dark beans have a tougher skin and I don’t like that in a salad. They are great in cooked recipes like chili but I like the lighter texture for a chilled salad.
To get really thin sliced onions I use my pampered chef mandolin with the cutting blade set close to the surface. It will make your salad so much better as the thin onions really are able to absorb the dressing and they are flavorful and a delight to bite into.
until next time… betti : )