 Three-Bean Salad
Makes 10 to 12 servings
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Ingredients
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1
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(15-1/2-ounce) can red kidney beans
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1
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(14-1/2-ounce) can cut green beans
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1
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(14-1/2-ounce) can yellow wax beans
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1
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green bell pepper, seeded and chopped
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1
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medium onion, chopped
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2
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ribs celery, sliced
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3/4
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cup cider vinegar
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1/3
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cup FILIPPO BERIO® Olive Oil
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2
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tablespoons sugar
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Salt and freshly ground black pepper
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Rinse and drain kidney beans; drain green and wax beans. In large bowl, combine beans, bell pepper, onion and celery. In small bowl, whisk together vinegar, olive oil and sugar. Pour over bean mixture; toss until lightly coated. Cover; refrigerate several hours or overnight before serving. Season to taste with salt and black pepper. Store salad, covered, in refrigerator up to 1 week.
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© Filippo Berio® Olive Oil
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Printed
from fbnr.com
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