Can Use Cans Lunch, Vetra's 3 Bean Salad from B.T.C Old Fashioned Grocery Cookbook

We served you breakfast recipe for meat eaters with Italian sausage and mushroom breakfast casserole from The B.T.C. Old-Fashioned Grocery Cookbook, Recipes and Stories from a Southern Revival (Clarkson Potter, March 18, 2014) by Alexe Van Beuren and Dixie Grimes of The B.T.C Old Fashioned Grocery Store in Water Valley (Mississippi).

How about a Bag your Lunch recipe today?

Can use cans...

Vetra’s three-bean salad

Serves 6

2 (14.5-ounce) cans green beans, rinsed and drained
1 (14.5-ounce) can wax beans, rinsed and drained
1 (12-ounce) can red kidney beans, rinsed and drained
1 small yellow onion, thinly sliced (1/2 cup)
1 small red bell pepper, cored, seeded, and thinly sliced (1/2 cup)
1 cup white vinegar
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon ground cloves


In a large bowl, combine all of the beans, the onion, bell pepper, vinegar, sugar, oil, and cloves. Stir well and refrigerate for 24 hours to allow the flavors to develop.

Serve at room temperature. The salad will keep in an airtight container in the refrigerator for 4 days.

(* Reprinted from The B.T.C. Old-Fashioned Grocery Cookbook. Copyright © 2014 by Alexe van Beuren. Photographs copyright © 2014 by Ed Anderson. Published by Clarkson Potter/Publishers, a division of Random House LLC.) 

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