This salad is great at fish frys. We cannot eat seafood without this.
Drain beans. Add eggs, pickles, pimento. Add mayo to consistency you desire. Easy to alter if you like more pickles or more eggs.
Servings: | 6 |
Time: | 20 Minutes Preparation Time 5 for eggs Minutes Cooking Time |
Source: This recipe came from my mother who is in heaven right now.
By Peggy McBEe from Jesup, GA
This is a nice anytime salad. Easy to prepare the day before a gathering.
I am looking for a 3 Bean Italian salad, I had it while in the hospital and it tasted fantastic. I know hospital food usually doesn't taste good, but this was! I know it had white beans (navy or great northern) and pimentos and a great dressing, the rest I don't remember. Anyone have a real good one?
I've bought a bean salad similar to what you describe at the Sam's Club in Springfield MO. It might be the one you are looking for.
I make a great bean salad, you can use almost any kind of beans.
3 or 4 cans of different kind of beans
1/2 cup finely chopped onion & celery
1/2 cup cider vinager
1/2 suger or splenda
1/2 oil
Rince & drain beans
add oinion & celery
mix sugar & liquids & pour over. Let sit in fridge for a few hours.
South African Recipe
1 large onion
1 greenpepper
2 tins (410 g) butterbeans
2 tins (410 g) cut greenbeans
2 tins (410 g) baked beans
SAUCE:
250 ml vinegar
200 ml salad oil
100 g (125 ml) white sugar
37,5 ml dried basil
Peel and grate onion. Halve greenpepper, remove pips and cut up. Drain butterbeans and cut greenbeans.
Mix all the ingredients together. Cool it in refrigerator. You can use it at any time.
Mix dressing ingredients and set aside. Drain all canned vegetables, mix with fresh vegetables. Put into a large, covered container and pour dressing on top.
Drain all canned ingredients. Add part of vegetable liquid to salad dressing. Let stand overnight.
Combine all ingredients in a large bowl. Let set in covered bowl several hours or overnight. Drain and serve.
This is one that my mom really likes. I'm honestly not real big on it because I don't care much for beans, unless they are baked or green! :) However, I do know many people do like this recipe and I hope you will, too.
Drain all the beans well and mix together. Then stir in the onion, celery and pepper. Stir in dressing. Let stand several hours or overnight to allow the flavors to blend.
My mother has always loved bean salad. Not one of my personal faves, but definitely one of hers.
I am just looking for a good old fashioned recipe for a three bean salad.
By Jackie
This is my mother's recipe; she got it from one of her friends about 1950. Does that qualify as "old-fashioned"?
1 can kidney beans (rinsed and drained well)
Cover with:
1/2 cup vinegar
1/2 cup oil
1 cup sugar
1 teaspoon salt
1/2 teaspoon garlic powder (more or less to taste)
Pepper to taste
Mix and allow salad to marinate overnight in refrigerator. (Any combination of beans is good; depends on what you like.)
Dottie
Here is the one I use all the time. got it from "Favorite Recipes of Home Economics Teachers" cook book.
1 can green beans, drained
1 can dark red kidney beans, drain and rinse
1 can yellow wax beans, drained
1 onion cut in rings, and halved
1/4 tsp whole celery seed
Toss with dressing. Marinate several hours.
You can purchase 3-bean salad at the grocery store, much easier and it is delicious.
My Mom use to make this back in the 1950's.
Three Bean Salad
1 can waxed yellow beans
1 can cut green beans
1 can kidney beans
1/2 cup chopped green onions
1/4 cup salad oil
1/4 cup vinegar
3/4 cup sugar
Mix and place in refrigerator to marinate at least one hour before serving.