Three Bean Salad
A salad built around salad oil and cider vinegar.
Ingredients
US
Metric
- 80 ml Salad Oil (olive oil, canola, or sunflower)
- 120 ml Cider Vinegar
- 5 ml Salt
- 2 ml Pepper
- 60 ml Sugar
- 2 ml Celery Seed
- 1 can Cut Green Beans
- 1 can Cut Waxed Beans
- 1 can Red Kidney Beans
- 1 Carrot, thinly sliced
- 1 small Onion, chopped
- 1 Bell Pepper
Steps
- Put dressing ingredients in a large salad bowl an whisk until blended.
- Empty cans of beans into a colander and rinse under cold water.
- Chop remaining vegetables and add to dressing. Add beans and gently stir.
- Refrigerate for at least an hour before serving, stirring occasionally.
Nutrition (estimated, per serving)
| Calories | 216 |
|---|---|
| Protein | 6.3 g |
| Fat | 10.4 g |
| Carbs | 25.1 g |
| Fiber | 4.6 g |
| Sodium | 307 mg |
Source
based.cooking (community recipes, public domain) — unlicense