Three Bean Salad | Food | Illinois Extension | UIUC

Ingredients

• 1 15.5-ounce can of no salt added cut green beans, rinsed and drained
• 1 15.5-ounce can of yellow wax beans, rinsed and drained
• 1 15.5-ounce can of no salt added black beans, rinsed and drained
• ½ cup calamata olives without pits, chopped
• 1 medium red onion (about 1 cup) diced
• 1/2 cup sugar
• 1/2 cup white vinegar
• 1/2 cup olive oil or vegetable oil
• Ground pepper to taste
• Wash hands with soap and water.
• Gently toss drained green, yellow, black beans and olives in a large bowl. Set aside.
• In a small saucepan, combine sugar and vinegar. Heat stirring until sugar dissolves. Stir in onions, oil, salt and pepper. Remove from heat.
• Pour hot dressing over beans. Toss to coat. Cover and refrigerate overnight for flavors to develop.