Three Bean Salad
When Glynne was born, Dad was serving with the US Army in Germany and I lived with my parents while he was there. One of the families at church, the Fishers, sometimes invited him to dinner. This is one of the dishes he ate in their home and Sister Fisher gave Dad the recipe to send to me. It has been a family favorite ever since. Bean salads continue to be popular to this day and many variations can be found on the Internet but this is the one that has become part of our family food history. It became one of Grandma Munroe's (my mother) favorites, too.
1 16-oz. can French cut green beans
1 16-oz. can chick peas (same as garbanzo beans)
1 15-oz. can kidney beans (dark or light - whatever you prefer)
½ cup chopped onion
½ cup chopped green pepper
Dressing: ½ cup vegetable oil
½ cup apple cider vinegar
¾ cup sugar (use less if you want to)
1 teaspoon salt
¼ teaspoon ground black pepper
Drain the liquid from the beans before using. I rinse the kidney beans so the dressing won't become cloudy. Gently mix the beans together. Mix the dressing and pour over the bean mixture, stirring gently. I chill this salad for, at least, an hour to let the flavors mix.
* Wax beans can be substituted for the chick peas if you prefer. Sometimes, I add them to make a four bean salad. This salad is wonderful the second day and we sometimes add another can of beans just to enjoy the flavor of the dressing a little longer.