3-Bean Salad
from Shelley Hess, March 2007
- 1 can cut green beans
- 1 can cut yellow beans
- 1 can red kidney beans
- 1 can chick peas (garbanzo beans)
- 1 chopped green or red pepper
- 1 onion, chopped to 1/4″ square
Mix 3/4 cup sugar, 1 tsp. salt, 1/2 tsp. pepper, 1/2 cup white vinegar and 1/2 cup oil. Blend with beans, etc. Refrigerate several hours, to 3 days.
Can substitute Splenda for sugar. One of my dad’s favorites, and this is a great colorful Christmas side dish.
January 2nd, 2008 at 9:16 pm
I found you on a link from your dad-in-law’s site! When I started reading this entry, read: I can cut green beans, I can cut yellow beans . . . I thought “So? Where is this going?” Then I read: I can red kidney beans??? After reading it all a bit more carefully, I realized it was a recipe, not a joke! That’s what you get for internetting after your bedtime!
Love,
Aunt Mary
January 4th, 2008 at 9:23 pm
I also meant to add that we had Tortiere Pie on New Year’s Eve (that has become a tradition–two pies one with the outgoing year on top, the other with the incoming year) and I thought of you! If you do not have a pie crust recipe that you love, you should ask your dad-in-law for Alice Johnson’s recipe. (That’s our grandmother) Also ask him for the story about making pies for a church dinner. I don’t remember all the details, but Grandma’s pie crust was a key player!
Love,
Aunt Mary