3-Bean Salad
Ingredients:
1 (14.5-ounce) can green beans, drained and rinsed
1 (15-ounce) can pinto or garbanzo beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
½ green pepper, chopped
2 teaspoons sugar
6 Tablespoons apple cidar vinegar
3 Tablespoons vegetable oil
¼ teaspoon pepper
¼ teaspoon salt (optional)
Directions:
1. Before starting to prepare the recipe:
a. Wash the green pepper.
b. Collect, chop, and measure all ingredients.
c. Open, drain, and rinse the beans.
2. Mix the green beans, pinto or garbanzo beans, kidney beans, and green pepper in a large bowl.
3. In a small bowl, mix the sugar, vinegar, oil, and black pepper. Pour the liquid mixture over the beans and green pepper, and toss together.
4. Taste, and add salt if desired.
5. Serve immediately or chill overnight for even better flavor.
6. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be Creative! Try adding minced onions, other vegetables, or cooked pasta.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.