Entirely Emily: Three Bean Salad {My St.Louis Style}

Sunday, August 12, 2012

Three Bean Salad {My St.Louis Style}

Summer is coming to a close but we are still going to lots of BBQs and parties. One of my favorite make and take things to bring is Three Bean Salad. And it makes so much that normally ,since my kids are small, my husband and I would be eating it for days if I even made a normal batch. For most parties , I make a double batch because it goes very fast for the same reason..... Who is going to make it at home for just themselves ? Just double up everything the recipe calls for and there ya go.

Three Bean Salad ( serves 6-7 people, double batch: 12-16)

1 can wax beans
1 can cut green beans
1 can sweet corn
1 can red kidney beans
1/4 cup pimentos
1/2 cup sweet onion ( chopped small or large depending on how you like it)
1/2 cup celery ( chopped small or large depending on how you like it)

1/4 cup chopped peppers ( optional-I don't usually do this)

2 TBSP olive oil
3/4 cup white sugar
1/3 cup white wine vinegar
1 tsp salt

1.) Mix together: Olive oil, sugar, vinegar, and salt in bowl and microwave 1 minute or until dissolved
( when I did the double batch it took 4 minutes with stirring in between)

This is what it looks like after it has all dissolved. Clear, not cloudy and grainy.

2.) While that is cooking, pour all of your canned vegetables in the bowl(drain all cans first), chop and add your fresh onion and celery. Mix.

3.) Pour the liquid mixture over the vegetables and stir. Let it sit in the refrigerator for at least 2 hours before serving so it all has a chance to really marinate and soak in the sauce.