DOROTHY SIETSEMA’S THREE-BEAN SALAD
Serves 8; makes about 7 cups
From Dorothy Sietsema.
One 14.5-ounce can green beans, drained and rinsed (about 2 cups)
One 14.5-ounce can yellow wax beans, drained and rinsed (about 2 cups)
One 15-ounce can kidney beans, drained and rinsed (about 2 cups) 1 medium white onion,
thinly sliced
1/2 cup chopped parsley,
orm oreas n eeded
1/3 cup vegetable oil
1/4 cup sugar
2/3 cup apple cider
vinegar
1 teaspoon salt 1 teaspoon freshly
ground black pepper 3 tablespoons fresh thyme leaves
Combine the green beans, yellow wax beans, kidney beans, onion and parsley in a mixing bowl, tossing to incoporate.
Whisk together the oil, sugar, vinegar, salt and pepper and the thyme leaves in a liquid measuring cup. Pour over the bean mixture and stir to coat evenly.
Cover with plastic wrap and refrigerate for at least 6 hours, and up to 3 days. NUTRITION | Calories: 190; Total Fat: 9 g; Saturated Fat: 2 g; Sodium: 740 mg; Total Carbohydrates: 21 g; Dietary Fiber: 5 g; Sugars: 10 g; Protein: 5 g.