Italian Bean Salad

There’s nothing I like better than my mother’s Italian Bean Salad in the summer time. What makes it over-the-top good is using beans from my own garden!


  • 1 can green beans (or 1 lb cooked green beans from the garden)
  • 1 can yellow/wax beans (or 1 lb cooked wax beans from the garden)
  • 1 can light red kidney beans (or 1 lb cooked kidney beans)
  • 1/6 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 2 or 3 cloves garlic, diced
  • 4 tsp sugar
  • pinch of red pepper flakes
  • salt & pepper to taste

1. Combine beans in a bowl with cover.

2. Mix dressing ingredients well and pour over beans. Cover and refrigerate overnight so the flavors meld. Mix again before serving.

Enjoy as a dinner side dish, a lunch main dish, or take to a barbeque or cookout!

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