Satisfying a Multi Choice Gluten Free Appetite

Gluten-Free Three-Bean Salad

Comment: This recipe is a party favorite and we have copies ready to hand out for those who want to repeat it at home.  It is straight out of The Good Housekeeping Illustrated Cookbook (our 1989 edition) and we don’t add or subtract any ingredients as the recipe itself produces excellent results. (If you want, however, you can add 1 16-ounce can of chic peas, drained, and by doing so it makes it a Four-Bean salad.)

Cook time:
Begin early in the day or a day ahead

Serves:
8

Ingredients:
½ cup sugar
½ cup salad oil (vegetable)
½ cup cider vinegar
1 16-ounce can cut green beans, drained
1 16-ounce can cut wax (yellow) beans, drained
1 16-ounce can red kidney beans, drained
½ cup chopped onions
1 tsp salt

Preparation:

  1. In a large bowl, stir sugar with salad oil, vinegar and salt until blended.
  2. Add beans and onion, toss to coat beans and onions thoroughly.
  3. Cover and refrigerate at least 2 hours before serving to blend flavors.
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