Three Bean Salad II

4.3
(45)

This recipe is from the 1920's. It was my sister in law's great grandmother's. I have tried many, but keep coming back to this one. I hope you enjoy it as much as my family does!

5
5
5
5
Prep Time:
25 mins
Cook Time:
5 mins
Additional Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
4
Yield:
4 to 5 servings

Ingredients

  • 1 ¼ cups white sugar

  • 3 teaspoons cornstarch

  • ½ teaspoon salt

  • 1 teaspoon ground dry mustard

  • 1 ¼ cups water

  • ½ cup cider vinegar

  • 1 (14.5 ounce) can green beans, drained

  • 1 (14.5 ounce) can wax beans, drained

  • 1 (15.25 ounce) can red kidney beans, drained

  • ½ cup finely chopped onion

  • ½ cup finely chopped green bell pepper

Directions

  1. In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.

  2. In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!

Nutrition Facts (per serving)

443 Calories
1g Fat
100g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 443
% Daily Value *
Total Fat 1g 1%
Cholesterol 2mg 1%
Sodium 1332mg 58%
Total Carbohydrate 100g 36%
Dietary Fiber 8g 29%
Total Sugars 75g
Protein 8g
Vitamin C 21mg 103%
Calcium 93mg 7%
Iron 3mg 14%
Potassium 85mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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