Eula Ross' Three Bean Salad
Ingredients
- 2 cups each green string beans, yellow string beans, red beans or pinto beans
- 2 stalks of celery cut into cubed shape pieces
- 1/2 red union diced
- 1 cup chopped fresh parsley
- 1/2 cup chopped bell peppers
- 1/2 cup vinegar
- 1/3 cup sugar
- 1/4 to 1/2 cup oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Whisk the five dressing ingredients together and pour over the vegetables.
- Mix together cover and chill in fridge.
- Keeps for 10 days
Notes
Aunt Haya's changes:
- 1 Tablespoon of chopped fresh rosemary to the parsley
- I used frozen cut yellow and green beans which I steam over boiling water just until they thaw, so that they are still a bit crisp
- I sometimes substitute chick peas for the red or pinto beans – I soak which ever of the three that I use overnight, then cook them myself, drain them before adding to the salad. (I find commercial canned beans of all three types, over cooked (too soft) and too salty)
- I use only 1 teaspoon of salt
- About 1/3 cup of oil
- Reduce the amount of sugar
- I like to use apple cider vinegar