This is a special recipe in my stepmom’s family, passed along from her Aunt Tessie years ago. The original recipe card is one of those well-loved 5×7 cards that’s been around the kitchen so long it’s covered in speckles of stuff and calls for “303 cans,” the old term for standard 15-oz cans. The recipe is good right away, but gets better the next day or the day after when the flavors have had time to mix as it sits in the refrigerator. Give thanks for your favorite aunt when you enjoy this recipe!
This recipe is naturally vegan and allergen-free.
- 1 can (15.5 oz) cut green beans, drained (not French cut)
- 1 can (15.5 oz) yellow wax beans, drained
- 1 can (15.5 oz) red kidney beans, rinsed and drained
- 1 green bell pepper, chopped small
- 1 yellow or white onion (regular mild-flavored variety), chopped small or sliced to make rings
- 2/3 cup apple cider vinegar
- 1/3 cup canola oil or corn oil
- 1/2 cup to 3/4 cup vegan sugar
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Two mixing bowls: one large, one small
- In the large mixing bowl, mix all beans, bell peppers, and onion.
- In the smaller mixing bowl, mix vinegar, oil, sugar, pepper, and salt.
- Pour the vinegar mixture over the beans and stir gently until well mixed. (Stir gently so you don’t crush the beans.)
- Cover and refrigerate overnight.
Taken directly from Tessie Dennis’s “Famous Three-Bean-Salad” recipe card. Thanks, Bethann!