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Three Bean Salad

Three Bean Salad


  • ¼ cup vegetable oil
  • ⅔ cup vinegar
  • ½ teaspoon salt
  • 3 cloves garlic, crushed
  • ⅓–½ cup sugar, or to taste
  • 1 20-ounce can green beans
  • 1 20-ounce can yellow beans
  • 1 20-ounce can kidney beans
  • 1 medium onion,thinly sliced
  • 1 small red pimento or sweet red pepper, diced optional
  • 1 small green pepper, cut into thin strips optional

In a saucepan, bring to boil oil, vinegar, salt, garlic, and sugar. Cook for 2 minutes, cool, and combine with drained beans and remaining ingredients. Chill.


Fill scooped-out tomatoes with bean salad and serve on a bed of lettuce.

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. These recipes have been excerpted from her latest book, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos (Targum Press).
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Phyllis United Stated January 26, 2017

Great! This 3-Bean Salad recipe was delicious. It helped to curb my appetite during my fast. I also made Chickpea Pasta Salad, and I had also had Roasted Chicken Breasts. It was a great combination! Reply

Anonymous North Miami Beach, FL October 2, 2011

vinegar?! Many people don't cook with vinegar until after Hoshana Rabba. Reply

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