I miss the KFC three-bean salad they used to serve at the Colonel’s. Luckily, this recipe is a dead ringer. Makes enough for a tailgate party, about 16 servings.
15.5-oz can kidney beans
15.5-oz can green beans (cross cut not french cut)
15.5-oz can wax beans
1/2 c (or more) garbanzo beans (optional)
1/2 c chopped green pepper
1/2 c chopped white or red onion
1/2 c cider vinegar
1/4 to 1/3 c sugar*
1 1/2 t salt
1/2 t black pepper
1/2 c vegetable oil
Method: Drain kidney beans into a colander and rinse to remove soaking liquid. Drain green beans and wax beans into the same colander. Transfer beans to a non-reactive bowl and add onion and pepper.
Add all dry ingredients to a jar, add vinegar, shake until sugar and salt are dissolved. Add oil, shake to emulsify, pour over bowl ingredients and mix gently with a spoon. Marinate at least 6 hours before serving, preferably overnight.
- I’ve decided my original 1/3 cup of sugar makes it too sweet, and have cut back. Recommend you start with 1/4 cup and add more after tasting if you need it.