[edit] Ingredients
⅓ |
cup white vinegar |
3 |
tablespoons chicken broth defatted |
2 |
tablespoons white grape juice |
2 |
tablespoons sugar |
1 |
teaspoon celery seeds |
1 |
garlic clove minced |
1 |
can cut waxed beans - (8 oz) drained |
1 |
can green beans - (8 oz) drained |
1 |
can red kidney beans - (8 oz) drained |
½ |
cup finely-chopped onions |
½ |
cup chopped green peppers |
[edit] Preparation
Step 1 |
To make the dressing: In a small bowl, stir together the vinegar, broth, juice, sugar, celery seeds and garlic. |
Step 2 |
To make the salad: In a large bowl, combine the waxed beans, green beans, kidney beans, onions and peppers. Add the dressing. Gently stir until combined. Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often. |
Step 3 |
|
Step 4 |
Comments: This salad improves with age! Plan ahead when serving this salad so the beans have plenty of time to soak up the tangy-sweet dressing. |
[edit] Tools
[edit] About Oil-Free Three-Bean Salad
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