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Cook'n with Betty Crocker 
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Heartland Three-Bean Salad |
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Serves: 12 Print this RecipeThree-bean salads are picnic favorites in the heartland. But not everyone agrees on which three beans to include in this hearty salad. You can count on finding green beans and wax beans in most recipes. While many recipes-including ours-use kidney beans, there are some that call for lima beans instead. Of course, you can add lima beans to this recipe and enjoy a four-bean salad! 1 (16-ounce) can cut green beans, drained 1 (16-ounce) can cut yellow wax beans, drained 1 (15-ounce) can kidney beans, drained 1 cup thinly sliced onion rings, cut in half 1 small green bell peppers, finely chopped (about 1/2 cup) 2 tablespoons chopped fresh parsley 2/3 cup vinegar 1/2 cup sugar 1/3 cup vegetable oil 1/2 teaspoon pepper 1/2 teaspoon salt 2 slices bacon, crisply cooked and crumbled _Smith, Linda ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Mix beans, onion, bell pepper and parsley in 3-quart bowl. 2. Mix remaining ingredients in 1 1/2-quart saucepan. Heat vinegar mixture to boiling, stirring occasionally. Pour over beans; stir. 3. Cover and refrigerate, stirring occasionally, at least 3 hours or until chilled. Just before serving, sprinkle with bacon. 1 SERVING: Calories 160 (Calories from Fat 65); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 400mg; Carbohydrates 23g (Dietary Fiber 4g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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