Three Bean Salad

“The recipe was SO good!I was whipping up a fast meal to help my parents with harvest, so I wanted a salad that I wouldn’t have to worry about keeping it cold.My parents, husband and the other people helping all raved about it!Thanks so much for sharing!”

“Good stuff!My family raved about this.I added some cider vinegar at the end because we like a little more tartness.”

“My recipe for bean salad is so similar to this, that I am using this recipe instead of adding my own.I add 1 can of garbanzo beans and use red wine vinegar instead of regular vinegar.I like to use only 1/4 C oil; I don’t think the salad needs a lot of oil, only enough to make the dressing cling to the beans.I also omit the green pepper since my husband doesn’t like them.I use less sugar, but that is a matter of taste.”

“Tastes like beans in a soup, sweet & sour pickling solution.”

“Oh, my!Unbelievable for a cookout.This is so easy.I threw in extra beans–a can of black beans and a can of great northern beans with the dressing as printed.There was plenty of dressing.”

“This is really good!!! I made it for a family cookout it was enjoyed by many I did change two thing I added 1cup of vinegar and a can of corn for color it was wonderful thanks for sharing!”

“This was yummy and filling! Great for potlucks or BBQs. I used a little less sugar (about 2/3 cup)and also added a can of garbanzo beans.I”

“I prepared this for a bar-b-q and it was a hit! I added a can of corn and a couple of shakes of cayenne pepper to the dressing.”

“Everything came together in about 15 minutes, prep included and turned out great. There was quite a lot more dressing than I preferred and I would probably cut it in half for next time. I also substituted celery for green pepper, which gave it a nice bite. Very versatile recipe!”

“Excellent, used green beans, white beans and black beans, no bell pepper. Thanks for sharing.”

“This is definetly a winner! Perfect tangy sweetness to it. I’ll have to make this next time there’s a BBQ or picnic. Thanks for the recipe!”

“Loved this salad. Even better the next day. I used a whole variety of different canned beans including chicpeas, four bean mix, butter beans and cannelini beans. I too used a white wine vinegar a drop of oil and splenda in the dressing. “

“I make this with black beans, red beans and chick peas. I only use 1/2 cup sugar and add garlic. It’s so good that I end up making this every few days. “

“Just made this yesterday and we had it for a cookout today!!It was wonderful!!I used canned green beans, butter beans and kidney beans along with a sweet onion!!This had just the right amount of tartness and sweetness!!This one is a keeper!!Thanks Christine!!”

“Everyone at my recent barbecue really liked this salad as did my husband. Said his grandma makes one very similar. Very easy to make as well.”

“Christine, I fixed this yesterday, and it is simply wonderful.Took some to work for lunch, and it was a nice change from the usual salad I take. I used Splenda and only half a cup, but it came out perfect.I am usually not crazy about anything sweet and sour, but this blend of spices was just right.I will fix this again often.”

“Another 5* for Christine!I made this bean salad for Easter dinner and everyone loved it. I used chickpeas in place of the wax beans and it was delicious.Anything would be good in this dressing!Thanks for the terrific recipe :)”

“You’ve got a winner with this recipe Christine, I used everything the same in the main ingredients but for the dressing I used less oil, splenda and a mixture of red wine vinegar and regular vinegar and it turned out great!! The sauce was sweet and sour, but it didn’t cover up the taste of the beans. My family doesn’t generally care for kidney OR yellow wax beans but they sure didn’t complain as they gobbled this up! Thanks!”

“YUMMY!!!!Just like grandma used to make!I did add light and dark kidney beans and white navy beans as well…the dressing stretched to accomodate all the additions!!Truly a classic!!!Thank you!!!AmyV”

“This was delicious.I had it ready in no time, and it keeps really well.It’s a very nice change-of-pace side dish.”