Friday, June 15, 2007

Three Bean Salad

This recipe is one of my mom's specialties and one of my husband's favorites!

Prep/Total Time: 10 minutes + chilling

1 can green beans (14 1/2 ounces), drained
1 can wax beans (14 1/2 ounces), drained
1 can lima beans (14 1/2 ounces), drained
1-2 cloves garlic, minced
1/3 cup chopped red onion
1/3 cup chopped green pepper
1/3 cup chopped roasted red pepper
3/4 cup olive oil
1/2 cup cider vinegar
1/4 cup sugar
salt and pepper to taste

Combine first seven ingredients. In a small bowl, combine olive oil, vinegar, sugar, salt and pepper. Pour over bean mixture. Refrigerate at least 3-4 hours.

Tips and Tricks
Use Pampered Chef chopper (see sidebar) to chop onion and pepper. In place of roasted red pepper, use a small amount of pimiento to taste.
Make It Healthier
Use low-sodium canned beans and omit the extra salt.
How Kids Can Help
Empty cans into bowl. Use food chopper to chop onions and peppers. Pour dressing over bean mixture.

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