Three Bean Salad

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Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.

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Ingredients [?]

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  • add   2 cups dark red kidney beans (or 15 oz. can)
  • add   1/4 teaspoon white pepper
  • add   1/2 cup sugar
  • add   1/2 cup white vinegar
  • add   2 cups cut green beans
  • add   1 medium green pepper
  • add   2 cups garbanzo beans (or 15 oz. can)
  • add   1 teaspoon salt
  • add   1/2 cup canola oil
  • add   1 medium red onion


  1. Cook green beans till tender.
  2. Drain canned beans and rinse.
  3. Toss beans with onion and pepper.
  4. Combine the oil with remaining ingedients and pour over the beans.
  5. Chill at least 4 hours before serving.
  6. Flavor improves with marinating overnight or longer.