Three Bean Salad

495 min · Serves 6

Based on a recipe from The Bold and Beautiful Book of Bean Recipes Washington State WIC Program, via USDA MyPlate Kitchen

What goes in

• 1 cupcooked kidney beans
• 1 cupcut green beans
• 2 cupsyellow wax beans
• 1diced green pepper
• ⅔ cupchopped onion
• ½ cupchopped celery
• 2whole garlic cloves
• ½ cupwine vinegar
• ¼ cupvegetable oil
• ¼ cupsugar
• 1.2 mloregano
• 4.9 mlsalt
• 1.2 mlblack pepper

How to cook it

1. Combine the kidney beans, green beans, wax beans, diced pepper, onion, celery, and whole garlic cloves in a large bowl.
2. Add the wine vinegar, vegetable oil, and sugar to a small saucepan and warm over medium heat until the sugar dissolves completely.
3. Take the saucepan off the heat and let the dressing cool slightly.
4. Whisk the oregano, salt, and black pepper into the warm vinegar mixture.
5. Pour the warm dressing over the beans and vegetables, then toss gently to distribute.
6. Cover and refrigerate the salad overnight to allow the flavors to blend.
7. Pick out and discard the whole garlic cloves right before serving.

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