Aunt Nancy's Three-Bean Salad Recipe

I've been looking for this recipe! Finally found it stuck inside my Betty Crocker cookbook. I'm almost positive I got this recipe from my Aunt Nancy many years ago. I'm definitely positive that I've had three-bean salad on my mind for a few weeks now. There's something about springtime that makes me hungry for beans prepared in this tangy vinegar marinade. I'm going to make these again very soon.

Aunt Nancy's Three-Bean Salad Recipe

1 16-ounce can red kidney beans
1 16-ounce can cut green beans
1 16-ounce can cut wax beans
1 can shoepeg corn (optional)
1 medium onion, thinly sliced
1/3 cup chopped green or red bell pepper

1/2 cup cider vinegar
1/4 cup sugar
2 Tablespoons vegetable oil
1/2 tsp salt
1/2 tsp pepper

Drain beans and corn. Rinse well and drain again. Combine with onion and bell pepper in a large, non-metal bowl.
Stir together marinade ingredients in another container (I use a large glass measuring cup). Add to bean mixture; gently mix well.
Cover and refrigerate for at least eight hours.  Stir and serve.

This is great picnic food, perfect with sandwiches made from your leftover Easter ham, and it makes a nice afternoon snack.


  1. My family has never been big on beans but I know that I have had bean salad that I enjoyed and often I feel that I would like to have it. Maybe I'll just go ahead and give it a try...and see what everyone thinks. I even have some leftover ham hiding out in my fridge.

  2. If you try it, Brenda, let me know how you like it!


Related Posts with Thumbnails