The Turquoise Table

Kristin Schell

in Recipe Collection· Veggies & Sides

Calico Three Bean Salad

Three Bean Salad

Summer is the perfect time for potlucks, casual summer suppers, and dishes bursting with garden flavors. It’s also a time to savor memories of summers past. My favorite memories are of long summer nights chasing fireflies and running laps around my grandparent’s fenceless yard.

What’s your favorite food memory?

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Calico Three Bean Salad

Print Recipe

Shared with love from Lauren Flake. Her mother’s favorite summer salad, adapted from The Fredericksburg Home Kitchen Cookbook. Perfect for a summer potluck or easy dinner at The Turquoise Table.

  • Author: The Fredericksburg Home Kitchen Cookbook
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 can green beans, drained
  • 1 can red kidney beans, drained
  • 1 can yellow wax beans, drained
  • 1/2 cup green pepper, chopped
  • 1/2 cup green onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup salad oil (I used canola oil)
  • 1/2 cup sugar
  • 3/4 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. In a large bowl, mix beans, green pepper, onion, and celery.
  2. In a small saucepan over medium heat, stir oil, sugar, vinegar, salt and pepper. Heat just enough to dissolve sugar. Pour over bean mixture. Cover and refrigerate 24 hours before serving.

 

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