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Baba's Three-Bean Salad

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“Growing up, "Baba" referred to my grandmother--mom's mom. Boy could she cook. She'd be 112 today. Baba used to make this salad every summer and store it in a big glass jar. When we were kids, that bean jar was like a never-ending story--always full and ready to go. It keeps quite well. Store tightly covered in fridge for up to a week. Just stir or turn container occasionally.”
READY IN:
20mins
SERVES:
15-18
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 1 (20 ounce) can red kidney beans
  • 1 (16 ounce) can cut green beans, drained
  • 1 (16 ounce) can cut wax beans, drained
  • 1 cup thinly sliced sweet onion
  • 12 cup sliced pimento stuffed olive
  • 13 cup sugar
  • 12 cup vinegar
  • 14 cup salad oil

Directions

  1. Drain kidney beans; rinse with cold water and drain again.
  2. Combine all beans in a bowl with onion and olives.
  3. Add sugar, vinegar and oil; mix lightly.
  4. Chill at least 24 hours.
  5. Use slotted spoon to serve.

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