Vegan Three Bean Salad
Three Bean Salad recipe
Yield
16 servingsPrep
10 minCook
0 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
green beans
cut |
|
| 16 | ounces |
red kidney beans
dark |
|
| 16 | ounces |
wax beans
yellow |
* |
| 1 | cup |
celery
diced |
|
| ½ | cup |
onions
minced |
|
| ½ | cup |
green bell peppers
minced |
|
| ½ | cup |
apple cider vinegar
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
green beans
cut |
|
| 462.4 | ml/g |
red kidney beans
dark |
|
| 462.4 | ml/g |
wax beans
yellow |
* |
| 237 | ml |
celery
diced |
|
| 118 | ml |
onions
minced |
|
| 118 | ml |
green bell peppers
minced |
|
| 118 | ml |
apple cider vinegar
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
sugar
granulated |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Drain beans, place in mixing bowl.
Add green bell pepper, celery and onion.
Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture.
Mix together. Transfer to large non metallic container.
Cover and refrigerate overnight or longer for flavors to blend.
Occasionally stir the mixture.
Serve with slotted spoon.
