3 Bean Salad

This recipe is from Jenny Gerow, my friend Sharon’s mom. I don’t remember, but I guess I must have first had it at their house and brought the recipe home. We used to make it all the time when I was a kid, and really it is still one of my favorites.

3 Bean Salad
Prep time
Cook time
Total time
Great summer accompaniment to hot dogs or hamburgers.
Recipe type: Side Dish
Cuisine: American
  • 1 can (10 oz.) green beans
  • 1 can (10 oz.) yellow beans
  • 1 can (14 oz.) kidney beans
  • ½ green pepper, chopped
  • 1 medium Spanish onion, chopped
  • ¾ cup sugar
  • ⅔ cup white vinegar
  • ⅓ cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon celery salt
  • Dash cayenne
  1. Drain beans. Combine in a large bowl with green pepper and onion.
  2. Make dressing: in a small saucepan combine the sugar, vinegar, oil and seasonings.
  3. Bring to a boil over medium heat to melt the sugar.
  4. Pour dressing over the beans and toss to mix all together. Refrigerate for several hours or overnight.


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