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Encore Salad (Three-Bean Salad)

Course: Salads - Green & Vegetable

Ingredients

  • 1 16-Ounce Can Cut Green Beans Drained (2 Cups)
  • 1 16-Ounce Can Cut Yellow Wax Beans Drained (2 Cups)
  • 1 16-Ounce Can Red Kidney Beans Drained (2 Cups)
  • 1 16-Ounce Can Garbanzo Beans Drained (2 Cups)
  • 1 Medium Green Pepper Thinly Sliced In Rings
  • 1 Medium Onion Sliced & Separated Into Rings
  • 1/2 Cup Sugar
  • 1/2 Cup Salad Oil
  • 1/2 Cup Wine Vinegar
  • 1/2 Teaspoon Salt

Instructions

  • Combine vegetables. Mix remaining ingredients; add to vegetables, tossing to mix. Cover and marinate several hours or overnight, stirring several times.
  • Before serving, stir, then drain. Makes 12 servings.