With summertime approaching, there is nothing better than cold salads to go with grilled and barbecue foods. We like all kinds, from slaw, potato salads, corn relish types and this one my Momma made back home.
It’s mostly all ingredients from the cupboard – you can add in some fresh ingredients if you prefer, but after marinating and for ease of preparation, your mouth won’t know the difference.
I’ve listed alternatives you can add to it to make it your own creation and to suit your own taste. Enjoy!
Three Bean Salad
1 -15 oz can yellow wax beans
1 -15 oz can cut green beans
1 -15 oz can red kidney beans
1 medium sweet onion, sliced and separated into rings
1/2 cup chopped green pepper
1/4 cup cider or wine vinegar
1/3 cup salad oil
1/4 cup sugar
1 teaspoon celery seed
Salt & pepper to taste
Drain beans, rinse and place in a bowl. Add peppers & onions. Whisk together remaining ingredients and pour over vegetables tossing lightly. Cover and refrigerate for eight hours or overnight, stir occasionally. Drain before serving.
Note: Changing the type of vinegar will alter the flavor of the vinaigrette base. Use whatever vinegar you are accustom to as here in the south, we prefer cider whereas the French prefer wine vinegar, Spain likes sherry vinegar, Italians do the balsamic variation, Brits and Canadians like Malt and to our East they prefer Rice vinegar.
Alternatives: add or substitute with black beans, garbanzo beans, stuffed green olives, sliced black olives, diced celery, roasted peppers, garden fresh tomatoes, sun dried tomatoes, chickpeas, black-eyed peas, kernel corn, artichoke hearts, palm hearts, green onion slices, diced cucumbers – in other words – just about anything can be added to bean salads.