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Three bean and bell salad
Prep time: 25 minutes
Vonnie Savarino of Carmichael was looking for a good three bean salad recipe.
This easy recipe has a different take on the dressing, calling for raspberry vinegar instead of cider. It’s a great dish to serve to a crowd or to take to a potluck as it can be made a day ahead of time and can be served at room temperature.
One 15-ounce can green beans (S&W seasoned with dill, if you can find it), rinsed and drained
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can garbanzo beans, rinsed and drained
1 large red onion, cut into 1-inch pieces
1/2 cup diced celery
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large orange bell pepper, cut into 1-inch pieces
1 1/2 cups sugar
1 1/3 cups raspberry vinegar
2/3 cup vegetable oil
2 teaspoons salt
1/2 teaspoon pepper
In a large bowl, combine beans and vegetables. Set aside.
In a large jar, combine dressing ingredients. Shake well and pour over vegetable mixture. Let stand in fridge overnight. Serve with a slotted spoon.
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