This cold marinated salad became popular in the 1960’s and was commonly served at picnics, BBQs and as a side salad. I’ve adapted the original recipe by using fresh rather than canned green beans and yellow wax beans. I’ve also cut the sugar way back and used no added salt canned kidney beans and garbanzo beans.
Here is the green, yellow and kidney bean salad.
This is another version made with sugar snap peas, dark red kidney beans and garbanzo beans! Everything else is the same as the above 3 bean salad.
Snap peas are peas with an edible pod. The pod and peas are very tender and sweet and easier to prepare than peas. All you have to do is break off the stem end and in one continuous motion, tear off the string from one side of the pod. Voila!
Beans are trimmed and cut in thirds
Beans have been blanched for a minute and then rinsed with cold water and tossed with ice
Diced green pepper and onion
5 cups yellow and wax beans, approximately, trimmed, cut in thirds and blanched for 1 minute and quickly cooled
1- 15 oz can dark red kidney beans, rinsed and drained
1/2 green pepper, diced
1/2 cup onion, diced
- Marinade: Whisk together in a large bowl:
1/3 cup sunflower oil or other vegetable oil, not olive oil
1/3 cup white vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sugar
- Add the prepared vegetables to the marinade.
- Mix well.
- Pour into a container with a tight fitting lid.
- Refrigerate overnight.
- Invert the container a few times every so often to distribute the marinade.
The other recipe is made the same, except instead of the green and yellow beans, use:
3 cups sugar snap peas, approximately, strings removed and blanched 1 minute and quickly cooled
1-15 ounce can garbanzo beans