Three-Bean Salad

Three-bean salad is equally at home at a picnic for two or a family reunion for two-hundred. I don't usually like to use canned ingredients, but that's the texture people are going to expect, so it doesn't taste quite right otherwise. Punch it up by adding your favorite fresh herbs.

1 can dark red kidney beans, rinsed and drained
1 can cut green beans, rinsed and drained
1 can cut golden wax beans, rinsed and drained
1/2 c. yellow bell pepper, diced
1/2 c. red onion, diced
2 cloves garlic, roasted and minced
1/2 c. vegetable oil
1/3 c. red wine vinegar
1 tbsp. Dijon mustard
2 tablespoons fresh Greek oregano, minced
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 tsp. salt

In a medium bowl, combine beans, bell pepper, onion and garlic. In a small bowl, whisk together remaining ingredients. Pour dressing over bean mixture. Cover and chill at least 4 hours, or overnight, stirring occasionally.

Back to Southern Belle Tea -- Back to Cooking and Canning --- Back Home

About -- Contact -- Bookings -- Royal Caribbean Slides

All content copyright Amber Royer 2009
Some images constructed using stock photographs courtesy of stockxchng.