Three Bean Salad

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A classic side for generations this salad recipe will become a picnic staple.

2½ tablespoons sugar
½ cup vegetable oil
½ cup cider vinegar
½ cup finely chopped red onion
1 teaspoon salt
3 tablespoons Stuart’s Spices Salad Seasoning
Your choice of three beans: we love fresh green beans, kidney beans, and navy beans
Optional: 1-2 finely chopped celery ribs

In a large bowl, stir the sugar, oil, vinegar, red onion, salt, and Salad Seasoning together
Steam or blanch the green beans for 5 minutes, if using frozen beans, skip the steaming
Rinse in cold water to stop cooking
Rinse and drain the kidney beans
Toss all of the beans into the dressing mix and coat evenly
Cover and refrigerate at least 2 hours before serving to blend the flavors

Instead of the three traditional beans in this recipe, you can substitute or add garbanzo beans, white beans, or cut corn.

Optional: Instead of the sugar and salt, add 1 teaspoon Corn on the Cob seasoning for a refreshing bite!

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