Difference between revisions of "Three Bean Salad"
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RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Combine [[vinegar]], [[granulated sugar|sugar]], [[oil]], [[salt]], [[mustard]], [[cilantro]] and [[oregano]]. | # Combine [[vinegar]], [[granulated sugar|sugar]], [[oil]], [[salt]], [[mustard]], [[cilantro]] and [[oregano]]. | ||
# Pour over beans and vegetables; toss to mix. | # Pour over beans and vegetables; toss to mix. | ||
| − | # Cover and refrigerate several hours or overnight, stirring occasionally. | + | # Cover and refrigerate several hours or overnight, stirring occasionally. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Bean Salad Recipes]] | [[Category:Bean Salad Recipes]] | ||
Revision as of 08:54, 6 May 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Marlboro Country Cookbook
- Serves 10 to 12
Ingredients
- 2 cans each pinto, red kidney and garbanzo beans (15½ oz each)
- 1¼ cups thinly sliced onion
- 1¼ cups each chopped green and red bell pepper
- ½ cup thinly sliced celery
- ¾ cup red wine vinegar
- ½ cup sugar
- ½ cup vegetable oil
- ½ tbsp each salt and dry mustard
- 2 tbsp chopped cilantro or parsley
- 1 tbsp chopped fresh oregano
Directions
- Drain beans; put into a large mixing bowl.
- Add onion, peppers and celery.
- Combine vinegar, sugar, oil, salt, mustard, cilantro and oregano.
- Pour over beans and vegetables; toss to mix.
- Cover and refrigerate several hours or overnight, stirring occasionally.
