This 3 bean salad is easy to make, keeps well, and serves a lot of people! We like to prep it ahead to serve with a variety of other salads when we prepare a buffet. This salad is also great for summer picnics and cookouts.
Ingredients
- 1 can green beans , 15-ounce
- 1 can yellow wax beans , 14.5-ounce
- 1 can kidney beans , 15-ounce
- 1 onion , sliced into thin rings
- 0.75 cups white sugar
- 0.67 cups distilled white vinegar
- 0.33 cups vegetable oil
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons celery seed
Instructions
-
1
Gather all ingredients.
-
2
Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
French-Style Lasagna
I learned how to make French-style lasagna when I worked in France. It features bechamel (white sauce) instead of ricotta, and Swiss cheese. Full of great flavor — I always get compliments!
Sizzlin' Fajitas
These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.
Cottage Cheese Tomato Soup
This cottage cheese tomato soup is creamy and with a high-protein twist—cottage cheese, bone broth, and nutritional yeast add flavor and nutrients to classic tomato soup