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Three Bean Salad

Three Bean Salad
LunchAmerican⏱ 10 minServes 8EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ⅓ cup Salad Oil (olive oil, canola, or sunflower)
  • ½ cup Cider Vinegar
  • 1 tsp Salt
  • ½ tsp Pepper
  • ¼ cup Sugar
  • ½ tsp Celery Seed
  • 1 can Cut Green Beans
  • 1 can Cut Waxed Beans
  • 1 can Red Kidney Beans
  • 1 Carrot, thinly sliced
  • 1 small Onion, chopped
  • 1 Bell Pepper

Method

  1. Put dressing ingredients in a large salad bowl an whisk until blended.
  2. Empty cans of beans into a colander and rinse under cold water.
  3. Chop remaining vegetables and add to dressing. Add beans and gently stir.
  4. Refrigerate for at least an hour before serving, stirring occasionally.

Video

Video by Stephanie Manley, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (joel-maxuel) (source file) · Markdown removed; light copyedit
Photo: File:Three Bean Salad food.jpg by CNEcija12345 (CC BY-SA 4.0) · source