3-Bean Salad for 25

Name: 3-Bean Salad for 25
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 25 serving(s)
Ingredients: 3 (16 ounce) cans cut green beans, drained; 2 (16 ounce) cans cut wax beans, drained; 2 (16 ounce) cans dark red kidney beans, drained; 2 cups thin sliced onions; 1/2 cup chopped green pepper; 1 1/2 cups vinegar; 3/4 cup salad oil; 1 1/2 cups sugar; 1 tablespoon celery salt; 1 1/2 teaspoons salt; 2 tablespoons pepper; soy sauce, if desired

⏱ 135 mins 🍽 25 serving(s) 🏷 Beans

This recipe provides a large-batch version of the traditional three-bean salad, perfect for feeding a gathering. It combines tinned green beans, wax beans, and kidney beans with sliced onions and chopped pepper. A sweet and sharp dressing made from vinegar, oil, sugar, and seasonings is poured over the top. After mixing, the salad needs to chill for several hours to allow the flavours to develop fully, making it an ideal prepare-ahead side dish.

Ingredients

3 (16 ounce) cans cut green beans, drained
2 (16 ounce) cans cut wax beans, drained
2 (16 ounce) cans dark red kidney beans, drained
2 cups thin sliced onions
1/2 cup chopped green pepper
1 1/2 cups vinegar
3/4 cup salad oil
1 1/2 cups sugar
1 tablespoon celery salt
1 1/2 teaspoons salt
2 tablespoons pepper
soy sauce, if desired

Method

Use a large bowl for the salad.
Mix the drained green beans, wax beans, kidney beans, sliced onions, and chopped green pepper together.
In a separate small bowl, whisk together the vinegar, salad oil, sugar, celery salt, salt, pepper, and soy sauce if using.
Pour the prepared dressing over the bean mixture.
Gently toss everything to combine and coat the beans evenly.
Cover the bowl and place it in the refrigerator to chill for several hours.

Nutrition (per serving)

Sodium312000 mg

Recipe details

CategoryBeans

AuthorShirl J 831