Three Bean Salad

Three Bean Salad is a classic picnic side dish, and is open to reinterpretation. Use whatever bean combination you would like, although the version in the picture gives you three different textures. The kidney beans are soft and creamy-like, the green beans almost a fresh vegetable texture, and the garbanzo beans give it a little crunch as does the celery.

+ Jane's Three Bean Salad

Use any canned beans, such as kidney (light and dark), black eyed, kidney, black beans, etc.

Rinse canned beans (as many varieties as you want) and place in bowl.
Add a can of drained green beans and chopped onion, to taste.
Add bottled Italian dressing to cover. Allow to marinate, covered, in refrigerator for at least several hours.
Keeps for weeks in the frig.

*Faith's Three Bean Salad

Salads of this type have commonly been used since at least the 19th century for picnics and outings, as they can be preserved with little refrigeration. It was popular during the 1950s and 60s. To get the authentic flavor of this salad, don't attempt to use fresh green beans.

Cut up avocadoes goes very well in this salad.

1 16 oz. can garbanzo beans, drained (classic recipes call for yellow wax beans instead, if all 4 beans are used, it is called 4-bean salad)
1 16 oz. can green beans, drained (I use frozen, but canned is traditional)
1 16 oz. can kidney beans, drained
1/2 cup thinly sliced celery (you can substitute green pepper instead, or use green pepper in addition to the celery)
1/4 cup minced onion
1/2 cup salad oil, such as corn oil
1/4 cup apple cider vinegar
1 Tbls sugar
1 tsp salt
1/4 tsp pepper

Mix the beans, celery, and onion together. Separately, mix the dressing ingredients, then pour over beans and mix well. Chill for a few hours or overnight.

6 servings