Triple Bean Salad
- 15 1/2 ounce can French style green beans
- 15 ½ ounce red kidney beans
- ¾ cup sugar
- ¼ cup diced green pepper (just throw in how much you like)
- 1 teaspoon celery salt
- ½ teaspoon salt
- 15 ½ oz can yellow wax beans
- ¾ cup cider vinegar
- 1 Bermuda onion, sliced (I use red)
- 1-tablespoon soy sauce
- ½ teaspoon msg (LEAVE OUT)
- ½ teaspoon black pepper
- ¼ cup salad oil
(Bert also adds Garbanzo beans, drained – four bean salad)
Combine all ingredients, except salad oil. Cover and refrigerate overnight. Just before serving drain well and toss with salad oil. (Bert drains liquid from the beans and then rinses the beans under cold water, combines everything in a bowl and leaves in refrigerator)
- Serves 8 - 10
(Bert, May 1975)