This tasty three bean salad is great for buffets, summer picnics, and cookouts. It's easy to make but tastes best when chilled for at least 12 hours. It keeps well and serves a lot of people.
Ingredients
- green beans: 1 can (15 ounce can)
- wax beans: 1 pound
- kidney beans: 1 can (15 ounce can, drained and rinsed)
- onion, sliced into thin rings: 1 piece
- white sugar: 0.75 cup (to taste)
- distilled white vinegar: 0.66667 cup
- vegetable oil: 0.33333 cup
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- celery seed: 0.5 tsp
Metric Conversion
Stages of cooking
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Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Chill in refrigerator for at least 12 hours.
