Spring is officially here, which means fresh vegetables, fruits and legumes will be available before we know it.
When my great-grandmother harvested her garden or was able to buy these ingredients from the store, this is a salad that she made in bulk.
If made from fresh ingredients, this three-bean salad can be canned for future consumption.
- 2 cups (or one can) cut green beans
- 2 cups (or one can) yellow wax beans
- 2 cups (or one can) dark red kidney beans
- 1 large onion, sliced medium thin and broken into pieces
- 1/2 cup green sweet pepper, cut medium to fine
- 1 small jar sliced pimiento
- 3/4 cup sugar
- 2/3 cup vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- Pepper to taste
Each variety of beans must be cooked separately, with new, fresh water, because raw red kidney beans can be poisonous.
Boil the green and wax beans for five minutes, and then allow to cool. Repeat the same process for the kidney beans, but cook for 10 minutes.
Mix the beans, onion, sweet pepper and pimiento together in a medium bowl.
Stir the sugar, vinegar, olive oil, salt and pepper together until the sugar is dissolved.
Pour the sugar mixture over the vegetables and mix well. Cover and refrigerate the salad overnight for best results. This salad keeps well.