Classic 3 Bean Salad

Hello, World!

My Great Uncle Bob emigrated to the US from Scotland and worked hard in the steel mills of Cleveland and played hard too–we used to have him over regularly for dinner and since my mom was always concerned about his smoking, drinking, and poor diet, when he raved about this salad, it quickly became a mainstay of almost every meal we shared with him.

🫘Three Bean Salad🫛

3 15-oz cans of green, wax, kidney beans (or sub chickpeas, black beans, etc), rinsed and drained
¼ cup chopped chives or green onions
½ cup chopped bell pepper

Dressing:
¼ cup apple cider vinegar
2 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon sugar or 1 packet of stevia

In a medium bowl, add the beans, chives/green onions, and bell pepper.

In a small bowl, combine the dressing. Pour the dressing over the bean mixture. Stir very well.

Let sit at least 30 minutes before serving to allow the flavors to marinate, or up to overnight.

Serves 6-8 as a side dish.