Published July 1, 1999.
Can this recipe from the '50s be improved with modern ingredients and techniques? The answer is yes, and no.
Recipes for that familiar picnic standby, canned green, yellow, and kidney beans tossed in a sweet, vinegary dressing, have changed little since the salad's heyday in the 1950s.
An updated, fresher-tasting version of the classic three-bean salad.
Use a combination of canned kidney beans and fresh yellow and green beans. For the dressing, use canola oil for mildness and red wine vinegar for tang. Heat the oil and vinegar with sugar, garlic, salt, and pepper to intensify flavor and sweetness. Refrigerate overnight to let the flavors to meld.
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