University of Illinois Extension

Three Bean Salad

1 15.5 ounce can cut green beans, rinsed and drained
1 15.5 ounce can yellow wax beans, rinsed and drained
1 15.5 ounce can black beans, rinsed and drained
½ cup calamata olives without pits, chopped
1 medium red onion (about 1 cup) diced
1/2 cup sugar
1/2 cup white vinegar
1/2 cup olive oil or vegetable oil
1/2 teaspoons salt
1/2 teaspoon pepper

1. Gently toss drained green, yellow, black beans and olives in a large bowl. Set aside.

2. In a small saucepan, combine sugar and vinegar. Heat stirring until sugar dissolves. Stir in onions, oil, salt and pepper. Remove from heat.

3. Pour hot dressing over beans. Toss to coat. Cover and refrigerate overnight, stirring occasionally, if desired. Leftovers keep for about a week in the refrigerator. They taste better as they age.

Nutrition Facts per serving: 12 servings per recipe; ½ cup serving size; 110 calories (50 calories from fat) 6g total fat; 0mg cholesterol; 320mg sodium; 16g carbohydrate; 3g dietary fiber; 3g protein