Marinated Three-Bean Salad
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Claire Levine (my mother), Customer Service Dept. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- dash pepper
- 1/2 tsp. salt
- 3/4 cup sugar
- 2/3 cup vinegar
- 1/2 cup chopped green pepper
- 1 lb. can cut green beans
- 1 lb. can cut wax beans
- 1 lb. can kidney beans
- 1/3 cup salad oil
- Carbohydrate 5.02657333761013 g
- Cholesterol 0 mg
- Fat 24.3530489093652 g
- Fiber 1.30013336881002 g
- Protein 0.65444 g
- Saturated Fat 1.54696311238125 g
- Serving Size 1 1 Serving (367g)
- Sodium 41868.9307869994 mg
- Sugar 3.72643996880011 g
- Trans Fat 1.19870355654231 g
- Calories 263 calories
Drain one 1-lb. can each: Cut green beans Cut wax beans Kidney beans Combine & add 1/2 cup chopped green pepper Combine: 3/4 cup sugar 2/3 cup vinegar 1/3 cup salad oil Pour over vegetables. Add 1/2 tsp. salt & dash pepper. Chill overnight. Before serving, toss to coat beans with marinade, then drain.
