I use this recipe a lot, but almost never for three-bean salad! I like its “sauce” for other vegetables, like cucumbers or beets: less oil, and the sugar fixes the water so the vegetables stay crisp (which is why it is used for the beans, I suppose). So, let me present it in two parts: sauce and chunks.
Sauce | Better Homes & Gardens | |
---|---|---|
Ingredient | Original Quantity | Easy to remember proportions |
vinegar | 2/3 Cup | 4 Tb |
sugar | 1/2 Cup | 3 Tb |
salad oil (not olive oil, a less flavorful, more neutral one) | 1/3 Cup | 2 Tb |
salt | 1 tsp | 1/2 tsp |
pepper | 1/4 tsp | pinch |
Chunks | Orig. Qty. | |
canned green beans | 1 lb. can | |
canned wax beans | 1 lb. can | |
canned dark red kidney beans | 1 lb. can | |
chopped green pepper | 1/2 Cup | |
chopped (or thinly sliced) onion 1) | 1/2 Cup |
There's also a more Mediterranean recipe that uses a yoghurt sauce but I use it less to avoid the salt.