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Overloading the Machine
Three Bean Salad
- 1 can (15 to 16 ounces) cut green beans, drained
- 1 can (15 to 16 ounces) cut garbanzo beans, drained
- 1 can (about 16 ounces) red kidney beans, drained
- 1 chopped green bell pepper
- 3 scallions, chopped
- 1/2 cup cider vinegar
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Rinse and drain beans. Combine beans, green pepper, and scallions. Whisk together remaining ingredients until emulsified; pour over bean mixture. Toss it well and chill for at least 4 hours. Store in refrigerator. Serves 10 to 12.
Notes
White vinegar works fine too. Celery or red onion can also be good additions. I wonder if vegan bacon bits would be good?
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This page was last modified on 2011 December 20.