Three Bean Salad
Ellen Jackson
- 1 16 oz can green beans
- 1 16 oz can kidney beans
- 1 16 oz can yellow or white beans
- 1 green pepper chopped
- 1 medium onion chopped
Drain all beans. Put in large bowl.
Mix the following in a small bowl.
- 1/2 cup vinegar
- 1/2 cup oil
- 1/2 cup sugar
- 1 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp basil
- 2 Tbs dry parsley
- 1/8 tsp black pepper
Pour over beans. Cover and let stand overnight in refrigerator.
For a non-fat dressing:
Add 1 Tbs cornstarch to vinegar and sugar and bring to a boil. Add 1 tsp salt, 1/2 tsp dry mustard, 1/2 tsp basil, 1 tsp dry parsley, and 1/8 tsp pepper. Cool 5 min and pour over vegetables. Cover and refrigerate.