Hedden Family Recipes

Three bean sweet and sour salad

1 can (or same amount of fresh) short cut green beans, drained
1 can (or same amount of fresh) short cut yellow wax beans, drained
2 cans kidney beans and/or other beans, or same amount of dried beans, soaked overnight and cooked
⅓ cup chopped green pepper
White or yellow onion, either sliced in rings or chopped (¼ cup or to taste)
1 teaspoon salt or to taste
½ teaspoon ground black pepper
½ cup white sugar (optional)
¼ cup olive oil
⅔ cup cider vinegar

If yellow beans are not available, simply double amount of green beans. If using canned green and/or yellow beans, drain and discard liquid from can(s) and put beans into mixing bowl. If using fresh green and/or yellow beans, trim and cut to size, then steam for seven minutes and put beans into mixing bowl.
Kidney beans are very good in this recipe, but in theory any other type of beans can be used: black beans, garbanzo beans (chickpeas), etc. If using canned beans, drain and discard liquid from can(s) and put beans into mixing bowl. If using dried beans, soak dried beans overnight, then cook. Discard liquid and put beans into mixing bowl
Chop green pepper and onion and add to bean mixture in bowl, then stir to mix
Sprinkle salt and pepper (and sugar, if using) over mixture in bowl.
Pour olive oil and vinegar over bean mixture, then stir to mix
The bean salad tastes better if left in refrigerator overnight.