Three Bean Salad

As a child this salad was on repeat all year long and you need to add it to your Easter side dishes. My mother made multiple batches, filled a gallon size jar and stored it in the refrigerator. This straight-from-the-pantrycooking was easy on mom and it kept the family happy. The salad has a sweet and tangy pickle pucker, and the flavor improves the longer it marinates. We enjoyed it with our weeklymeals, but mom also served it when the extended family gathered for a barbecue. If your Easter includes grilling, you’ll find that the acidity from the salad pairs well with rich, grilled meat. If you have my cookbook, My South Texas Kitchen, you’ll find this recipe in the book. Follow along and share wheat our cooking with me on Instagram at @y_delicacies.

THREE BEAN SALAD

Ensalada de Tres Frijoles

yvettezunigajemison.com @y_delicacies

3/4 cup sugar

2/3 cup vinegar

1/2 cup vegetable oil

1 teaspoon salt

1/2 teaspoon black pepper

1 medium onion, diced

1 bell pepper, diced

4 ounce jar pimentos,drained and chopped

14 ounce can green beans,

drained

14 ounce can wax beans, drained

16 ounce can kidney beans, drained

VARIATIONS

Add a burst of flavor with fresh herbs such as thyme or oregano. Stir in 1/2 teaspoon celery seeds and 1/2 teaspoon red pepper flakes for another variation.

1. In a large bowl, whisk the sugar, vinegar, oil, salt and pepper until the sugar is dissolved.

2. Add the onions, bell pepper and pimentos and stir to combine. Add the beans and stir until well combined. Store in an air tight container in the refrigerator overnight. Serve chilled.

 MAKE AHEAD

The salad can be made and stored in the refrigerator up to 5 days ahead.