Thursday, May 28, 2009

Three Bean Salad



1 can wax beans, 15.5 oz
1 can green beans, 15.5 oz
1 can kidney beans, 15.5 oz
1 small onion thinly sliced
1 tablespoon chopped pimentoes

Drain beans. Mix 3/4 cup sugar (or Splenda), 1 tsp. salt, 1/2 tsp. pepper, 1/3 cup canola oil, and 2/3 cup vinegar. Pour over bean mixture and refrigerate.

This salad goes nicely with a sandwich, a hamburger or a plain meat entree liked fried pork chops or chicken.

4 comments:

Struggler said...

Hi Nancy, at first glance that sounds like quite a bit of sugar - am I reading correctly, three quarters of a cup? Perhaps that's to counterbalance the vinegar? Thanks for confirming!

Nancy S. Hoffmann said...

Struggler, the 3/4 cup sugar is correct and 2/3 cup vinegar. I find Splenda tastes just as good and saves the calories. The salad has a sweet/sour taste.

C. Stuart said...

Wow, remember when those cans would have been an even 16oz.?

Nicole Feliciano said...

Thanks so much for sharing this. I love salads like this in the summer.