Ancient Three Bean Salad Recipe
This Ancient Three Bean Salad Recipe is as old as the hills. My recipe card says 1970. I received this from an old friend, Fran Riley, when we lived across the street from each other in Chicago.
We loved this recipe then and didn’t realize we were eating vegan because it usually took up residence on the plate next to hamburgers, hot dogs or some other grilled meat on picnics or cookouts. It seemed to be a main-stay at every get-together and then somehow fell out of favor and you didn’t see it much anymore.
I don’t know why the recipe says Three Bean, because there are definitely four different beans in it. Still, you can’t go wrong with all these beans on your plate. They’re filled with all the nutrients your body needs for great health. Having them on a regular basis means good things for your body.
- Carol Fitzgerald
- 1/2 cup sugar or to get away from the refined, use 1/4 cup Agave Sweetener, instead.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 package frozen green beans
- 1 can Lima Beans
- 1 can Wax Beans
- 1 can Kidney Beans
- 1 cup sliced celery
- 1 green pepper, diced
- 1 small sweet onion, diced
- 3/4 cup red onion, diced
- Sea Salt and freshly ground black pepper, to taste
- Mix all ingredients together and chill.