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Jewish Recipes --> Recipes --> Salads --> Three Bean Salad

Three Bean Salad
Recipe Ingredients:
  • 1 can green beans (16 oz.)
  • 1 can wax (yellow) beans (16 oz.)
  • 1 can kidney beans (16 oz.)
  • 1 small onion, minced
  • 1 green pepper, chopped
  • 1/4 cup salad oil
  • 2/3 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 3/4 cup sugar
Dressing: Mix oil and vinegar with seasonings in small pan. Bring to a boil and then cool to room temperature. While dressings is cooling, drain  beans thoroughly. and mix together with onion and pepper. Pour dressing over beans and marinate at least 2 hours before serving.

Beans -- Salads  -- Vegetable Dishes

(KitchenTips)

Cooking Tips: How to Steam Vegetables

Don't have a steamer? Don't worry! All you need is a large pot or pan with a lid. The key to successful steaming is cutting the vegetables into equal-sized pieces. If you do so, all the vegetables will be cooked at the same time.

a. Chop the vegetables, throw them in the pot/pan with a little bit of water (for example, if you're steaming a head of broccoli florets, you'll need about 4-5 tablespoons of water).

b. Adjust the heat to medium or medium-high, until the water boils gently on the bottom of your pan.

c. Cover the pan with the lid so that steam will build up inside, and check occasionally to make sure the water doesn't boil away completely (add water if necessary).

d. The vegetables are done when they're tender enough to fork easily, but not so tender that they're mushy.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods