1 1-Lb Can (2 Cups) Green Beans 1 Medium Onion, Sliced in Rings 1 1-Lb Can (2 Cups) Yellow Wax Beans 1/2 Cup Sugar 1 1-Lb Can (2 Cups) Red Kidney Beans 1/2 Cup Salad Oil 1 1-Lb Can (2 Cups) Shelley Beans 1/2 Cup Wine Vinegar 1 Medium Green Pepper, Thinly Sliced 1/2 Teaspoon Salt
Drain canned beans. Combine vegetables. Mix remaining ingredients; add to vegetables, tossing to mix. Cover and marinate several hours or overnight, stirring several times. Before serving, stir, then drain. Makes 12 servings.
1970s Recipe - Jean Hansen
"This salad may be better known as 'Three Bean Salad.' Although technically this would be a Four Bean Salad. A classic potluck salad, it gets better the longer it sits." - April Ferre
"At one time, three bean salads were all the rave. When you made this for a potluck, everyone always requested the recipe. Now you can find it in the can, but homemade is still the best." - Calla Ferre
"At one time, three bean salads were all the rave. When you made this for a potluck, everyone always requested the recipe. Now you can find it in the can, but homemade is still the best." - Calla Ferre
