Three Bean Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (8 oz.) can low sodium cut wax beans | Drained and rinsed |
| 1 (8 oz.) can low sodium green beans | Drained and rinsed |
| 1 (8 oz.) can low sodium red kidney beans | Drained and rinsed |
| ½ cup onion | Washed, peeled and chopped |
| ½ cup green pepper | Washed, trimmed and chopped |
| ½ cup vinegar | |
| ¼ cup salad oil | |
| 3 tablespoons sugar | |
| 1 teaspoon celery seed | |
| 1 clove garlic | Washed, peeled and minced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine wax beans, green beans, red kidney beans, onions and green pepper in a bowl. | |
| 2 | For dressing, in a small bowl combine vinegar, oil, sugar, celery seed and garlic. | |
| 3 | Add to beans. Mix well. | |
| 4 | Cover and chill for 4 to 24 hours, stirring often. |
Posted in Side Dish, Starch Side Recipes
