The Chicken and the Egg: A Family Cookbook

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Encore Salad (Three-Bean Salad)

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

Back to Salads & Salad Dressings



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