Three Bean Salad is a simple dish that goes with just about any summertime meal, whether indoors or outdoors.
This easy to assemble veggie dish contains three of the most popular beans, including yellow wax beans, cut green beans and red kidney beans. If you like garbanzo beans simply add them to the mix and you’ve got Four Bean Salad. Another personal favorite is flat Italian beans. I often substitute them for regular cut green beans.
To three or four rinsed and drained cans of your favorite beans add: 1/2 cup bottled Italian salad dressing, 2-3 tablespoons red wine vinegar, 1 teaspoon granulated garlic, 1 teaspoon sugar, 1 teaspoon dried parsley flakes and 1/2 teaspoon each salt and pepper.
Combine all ingredients in a tightly covered container and give it a few turns and shakes. Refrigerate for 2-3 hours or overnight before use.
Great optional ingredients include chopped celery, red (Bermuda) onion, chopped pimientos or even a sprinkling of bacon crumbles or Parmesan cheese.