Cornmeal cookies that are fairly spicy in addition to being buttery, sugary, and sweet! Cranberries and orange juice are also available.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 to 5 servings |
Ingredients
- 1 ¼ cups white sugar
- 3 teaspoons cornstarch
- ½ teaspoon salt
- 1 teaspoon ground dry mustard
- 1 ¼ cups water
- ½ cup cider vinegar
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can wax beans, drained
- 1 (15.25 ounce) can red kidney beans, drained
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
Instructions
- In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
- In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!
Reviews
I made this, but I did it a bit different. I don’t like green beans or wax beans. I used great northern beans, dark kidney beans and garbanzo beans. I also add some julienne sliced herbed sun-dried tomatoes letting the oil drip over into the bowl as I add them. It’s a hit! Thanks!
Good basic recipe. Halve the sauce and allow to marinate over night. The photo shown is NOT representative of this recipe.
My Mom used to make an excellent 3-bean salad, handed down from her mother…have never been able to find their recipe to get that sweet tang just right. This is it! It’s perfect…
The best bean salad we’ve ever had! My husband loves it and we can do without all the oil in our diets!
This is a very simple & delicious recipe for 3 bean salad. I do cut the sugar in half & the flavor is still great! I couldn’t find wax beans so I substituted garbanzo beans.
My mom used to make this and loved it. This is very close but even better. I think it my be the sausiness from the corstarch or the tang from the dry mustard. Thanks for an old family recipe.
This is the typical 3 Bean Salad that I remember eating at family gatherings and picnics growing up. It came out great and I loved making my own dressing instead of using store bought with all the chemicals. I reduced the sugar to 1C and it was still too sweet however. I will try this again with even less sugar. If you want more “tang” I would definitely suggest decreasing the sugar by at least half. Otherwise, this is a great recipe.
Haven’t all of us eaten 3 Bean Salads for years? I know I have……. but this one called for a cooked thickened sauce/dressing that was new to me. I changed the amount of sugar cuz we’re trying to minimize carbs at our house, otherwise followed the recipe. It’s a good thing to have in the ‘fridge for quick meals. Add some cottage cheese and iced tea for a simple summer lunch.
We like bean salad and I especially liked this one because there was no oil in it and the dressing was cooked and blended better than the uncooked with oil. Thanks for sharing.
A good, solid side dish. Had actually began with another recipe that, after tasting, ended up rinsing off the beans and going with this. Unfortunately it used chick peas, which did nt absorb the tase well. But a nice tang, and I was pleased. Will make again.
Another good basic salad recipe which can easily be changed up depending on your likes and dislikes and what is on hand at the time. I wanted a smaller salad so used one tin of a three bean mix and one tin of black beans. I love colour so used green, red and yellow bell peppers in addition to the chopped onion. As per other reviews, the sugar was cut back, and it is still quite sweet. The longer it marinates the better it gets. Thanks, Kim! Great recipe.
This is so delish, and good for you. My husband said he never thought he would eat something that looked like this…lol…yes he loves it too! I used garbonzo beans instead of kidney beans. I made it like it called for first. Then I tweeked it by just using 1 cup of sugar instead of 1 1/4 cup..we never noticed that 1/4 C. missing. I have mmade tgis many times now. And there is usuall enough liquid left to use again with new beans and onions….just leave it in for at leaast an hour….thanks for this recipe idea Kim…..Cindy
This is the type of recipe I was looking for. I too had no green pepper so used celery. I do think green pepper would be GREAT. Thanks Kim
This was good! I didn’t have any bell pepper so I used celery… I also cut back on the sugar and used garbanzo for the wax beans… Tasty!
Was almost the kind of three-bean salad that I like. Next time I would cut the sugar down and it would be perfect. I used scallion instead of regular onion. Pretty good and authentic. Just a bit too sweet.
This is a great recipe without using any oil! I added 1/4 tsp celery seeds for taste and interest and substituted black beans for kidney and it really was a hit
This is my new favorite bean salad recipe. My mom’s is good, but I don’t like oil in it and this one has none.
Very easy and really good. Did make too much juice and I even added a large can of garbanzo beans. Next time I will cut back on the sugar and up the vinegar. This recipe would be difficult to mess up. It’s a keeper!
This was the first time I have ever made this. It turned out great. I added grabonzo beans it was just like mom’s.
It took a whole lot of tweaking, but I came up with a delicious bean salad that is not too sweet using this recipe as a base. I cut the sugar back to 3/4 of a cup and increased the vinegar to 3/4 cup. I left the water and other spices alone. I omitted the bell pepper (forgot it) and added a peeled, but not chopped, clove of garlic. I also sliced the onions into thin rings. Only for nostalgas sake. That’s how my mom made it. Everyone in the family, except the kid who won’t touch a beam, loved it. I let it marinate overnight and it’s outstanding. Thanks to all the folks who left their reviews!
Pretty good. I think the sugar and cider vinegar can both be altered to suit your tastes. I prefer a little less sweet and a little more tang, so I cut the sugar by 1/2 cup and increased the cider by 1/4 cup (while reducing the water by 1/4 cup) Also added some different beans (butter and black) and red onion. Others liked it and commented they had never had a bean salad quite like it, as they were taking seconds!