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Three Bean Salad
Nb persons: 15
Yield:
Preparation time:
Total time:
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1 can | green beans, (drained) |
2 cups | diced celery |
1 can | yellow wax beans, (drained) |
1/2 cup | light extra virgin olive oil |
1 can | red kidney beans, (drained) |
1 1/3 cups | red wine vinegar, (use only good quality) |
2 cloves | minced garlic |
1 | green pepper |
1/4 tsp. | each basil and oregano |
1/4 tsp. | ground celery seed |
1 1/3 cups | sugar |
1 large | red onion, thinly sliced |
1 | shallot, thinly sliced |
1 to 2 teaspoons | salt and 1/2 teaspoon black pepper |
1/4 cup | chopped red roasted peppers, Progresso Pepper salad or pimientos (optional) |
Drain beans. Cut pepper and onion into strips. Combine all ingredients, adding only half of the salt.
Cover and refrigerate for 12 hours. The next day, taste and adjust seasonings, adding the remainder of the salt if required.
Add chopped pimentos, Progresso Pepper salad or red roasted peppers (packed in oil), if desired. Drain excess dressing before serving (serve using a slotted spoon).
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